Beautiful Red Swiss Chard Soup
Amazingly delicious and high in nutrients, especially raw. It will loose a little of its nutrients when cooked but not much.
I love it in my scrambled eggs. It was so beautiful in the store I couldn't resist buying it. I prefer small tender crisp leaves. I use the stems too, they are so sweet.
When I get it home I swish it in COLD water, trim the bottoms of the stems and place in a vase or tall glass of water. Once it has stopped dripping water I place it in the fridge.
I used one leaf in my scrambled eggs the next morning. The remainder I planned to make my luscious Chicken Alfredo. You'll find it in Volume 5, of Cooking with Judy on pages 42-43, along with all the nutritional information.
However, I did not have any chicken on hand so now what? Well a few weeks ago I made the scrumptious Beet Greens Soup. So why not Red Swiss Chard Soup???? Download Red Swiss Chard Soup.pages
From your friend in the kitchen, Judy
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