This soup is light and refreshing. It's great to serve before entrees or perfect for a light low calorie meal.
I have fond memories of this soup from my childhood. It was my grandma's favorite dish to make and eat. She had a small vegetable garden in the backyard where she grew the chard and onions for this delicious dish.
Chard is delicate and withers quickly. It should be used within a couple days of purchasing or picking for the best tasting soup. This soup is light making it a go to dish for the summer months or served as a first entree.
Obsessedly Staff
Ingredients:
Chard, about 10 large leaves washed and chopped into horizontal strips
Onion diced, ½ large or 1 small
Water, 6 cups
Milk, ½ cup
Sour Cream, 3tbs
Egg, 1
Black Pepper, 1tsp
Salt or vegetable bouillon to taste
Obsessedly Staff
Heat the oil in a medium pot and add the chopped onion.
Cook the onions until they are caramelized.
Add the chard and water to the pot and cook for 10 mins.
In a bowl, whisk the egg, sour cream and milk together.
Obsessedly Staff
Slowly pour the egg mixture into the pot and stir constantly for about 5 mins.
Season with salt or bouillon, and pepper.
Turn the stove off and let the soup sit for 10 mins before serving.
Enjoy!
