Pure Hunger

The weather around here has been a tease. This last week the sun came out and shook it’s hips around, showed a little skin and then ran behind the clouds to produce more rain. I love the Pacific Northwest but I’m at the point in the season where I have had enough of the wet stuff. I want my shorts, flip flops and sunscreen weather back. This weekend we mowed the lawn, dressed our son in his first shorts, hat and t-shirt and plopped him in the freshly cut grass where he happily explored for a good hour. We walked all around town as the big event, that only happens twice a year, was in full throttle and hundreds of people were doing the same. We ate BBQ, got sunburned and got dressed with only one instead of three layers of clothing.

Ingredients

2 tbsp olive oil
2 leeks (white part only) split in half, rinsed and chopped (not critical to the recipe)
2-3 cloves garlic
1 large bunch chard (any kind)
4 medium carrots, peeled and coarsely chopped
4 ounces soba noodles (also can be called buckwheat noodles)
1 cup edamame (shelled, fresh or frozen)
1/2 cup miso paste, red
1 cup shredded cooked chicken, pork or cubed tofu

Alas, it was such a tease and the prediction for the next few weeks doesn’t look hopeful. I’m thankful we had time off to enjoy the glorious orb in the sky but I’m sad to have to turn on our heat again this morning. It also means a break from bratwurst, saurkraut and home made french fries and a return to warm, comforting soup. In an effort to maintain some belief in the return of spring and stay utilize what is in season, I ran across this chard soup that was sitting in my mail box.

This recipe comes from a recipe exchange I participated in a while ago. While running through my list, I landed on this because I had just purchased a huge bunch of chard and was looking for inspiration. This recipe makes an unbelievable amount of soup, easily feeding 8-10 people, so feel free to half or even quarter the original.

In a large soup pot, over medium low heat, cook leeks and garlic in oil. Separate stalks/ribs from leaves of chard.  Add chard stalks to garlic and leeks, reserving leaves for later.  Cook for 8 to 10 minutes.

Add 9 cups of water to pot.  Increase heat and bring to a boil.  Add carrots, then reduce heat to simmer for 10 minutes. Bring a separate pot of water to boil and cook until tender for about 3-4 minutes.  Drain and rinse with cold water.  Set aside.

Coarsely chop chard and add to soup along with edamame (no need to thaw if frozen).  Cook until wilted. Increase heat and bring liquid to boil.  Remove 1 cup of liquid and swirl into a bowl with miso.  Set aside.

Add meat to pot and heat thoroughly, about 2 minutes.  Add noodles and stir in miso.