Chards velvety soup
Publiée le 13/01/2017
Preparation: 35 min
Cooking: 35 min
The blette or chard; Plant close to the beet, is grown for its leaves and its ribs (called petioles) which are eaten cooked. They grow wild in Greece and Crete. It's easy to find in our markets. The ribs are richer in fiber than the leaves. The chard is rich in vitamins A, C, E, as well as vitamins from group B. Delicious in gratin, velvety, puree, or simply watered with a dash of walnut oil.
- Rinse the chards and remove the wires (white), reserve a branch of white chard, and cut what remains in small pieces (the whites), and roughly the green of the leaves.
- Heat in a large pot 4 tbsp. To s. Of olive oil, add a chopped shallot, leave to stain a few moments while stirring regularly.
- Add the chards, cover with the herb broth, and cook for 15/20 minutes. At the end of cooking add 2 tbsp. To s. Of almond cream. Salt.
- During this time, dice the branch you have set aside.
- Heat in a small skillet 1 tsp. To s. of ghee add a 1. c. To c. of cumin seeds. Add the diced white chard . Let lightly stir.
- Add the ½ lemon juice and a pinch of salt at the end of cooking. Set aside.
- Place the chards in the bowl of a blender, add the 2 peeled garlic cloves, the spoonful of cashew nut purée.
- Adjust seasoning if necessary. Reserve warm.
- Meanwhile, chop hazelnuts and pistachio nuts, roast them for a few minutes in a dry skillet. They must not roast!
- Make the velvety soup in small bowls, add to the center a spoonful of whites of fried chards, sprinkle with hazelnuts and roasted pistachios, and decorate with dried flowers. Serve warm.
* Do not confuse puree and almond cream! The puree is a very creamy paste that you will find in glass jars, while the cream of almond is liquid like that with cow's milk, you will find it in briquette.