Swiss Chard Stalk Soup Recipe
If there's one thing I love about cooking, it's cooking from something, rather than throwing it away. Making use of spinach and chard stems, turning stale cakes into a new dessert, combining the vegetables left in the crisper one by one to form voltran, making meatballs and soups out of pilaf as big as a palm... These give me a very different pleasure. I think I have the following motivation; Everyone cooks from the right materials, but making a delicious meal with such limited resources is not for every brave person. Besides, why throw away a food that can be used, right?
We should not only think about the children in Africa who need that food, but also the days when we will need that food in a few decades. The world population is increasing day by day. Every day we destroy the nature that gives us food a little more. If we continue to waste our resources at this rate, I think it is not necessary to be a scientist to guess that we do not have much time left in this world. If everyone says the world will be saved with the savings I have made, our end is certain. But if we say I will do my best and let someone else do whatever they can, there is hope for future generations. Therefore, before throwing, spending, wasting, think 10, not 2, to see if there is another way.
If we go back to our soup... It is a good solution to evaluate the growing stems especially after wrapping chard. 1 bunch of chard is about 500 g. The chard stalks will come up to 1 soup bowl when chopped. You can add other vegetables if you wish. It is not necessary to use carrots, but it affects the consistency. You may not use milk, but the taste will not be as smooth as it should be. If you do not use milk, you should add 1/2 (half) more water. Cooking time will vary depending on your ingredients. Please don't insist that I specify a time, when you specify a time, you leave the head of the dish/bread/cake empty, it burns, then you get angry with me. I've been saying it for years and I'll say it again without being lazy. Even if the exact cooking time is given, the cooked thing is not left alone, it is checked frequently. This control is not done simply by taste or touch. Smelling and looking is also a control. In short, all your senses should be open in the kitchen.
- Stalks of a bunch of swiss chard,
- 1 large carrot,
- 2 tbsps flour,
- 1 cup milk,
- 3-4 tbsp vegetable oil,
- 6 cups water at room temperature,
- Salt and pepper to tastes
- Chop the slatks finely,
- Peel and garte the carrot,
- Heat oil in a pan,
- Add chopped stalks and grated carrots and cook until a little bit tender, stirring constantly,
- Add flour and cook 1-2 mins.,
- Add water and stir fast to prevent lumps,
- Cover the lid and cook until ingredients are all tender and consistency is set,
- Add millk and cook for another 2-3 mins,
- Add salt and pepper and remove from heat.