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    Home / Recipes / Course / Soup / Rainbow Chard Soup

    22 July 1, 2014 Photo

    Rainbow Chard Soup

    Jump to Recipe

    I’m bringing the freshness today.

    Rainbow Chard Soup

    Freshness in the form of a vibrant green Rainbow Chard Soup made with ingredients found in my Specialty Produce Farmer’s Market Box (FMB).  Several weeks ago, I started picking up a FMB at SP, and I’ve really been loving the variety of fresh goodies found within.  Specialty Produce, a local wholesale distributor, stocks many of the restaurants around town with beautiful, high-quality produce.  Some of their products are imported, while others come from farms in the area.  They also open up their warehouse from 8am – 5pm to individuals.  This is where I get almost all of my produce.  Here’s a list of the produce found in my most-recent FMB:

    White Corn – Black Sheep Produce
    Heirloom Mix Eggplant – Weiser Family Farms
    Fennel – Rutiz Farms
    White Scallions – McGrath Family Farms
    Peewee Mix Fingerling Potatoes – Weiser Family Farms
    Baby Mix Beets – Black Sheep Produce
    Rainbow Chard – Lakeside
    Strawberries – Be Wise Ranch
    Broccoli – Lakeside
    Jalapeno – Coke Farms

    When I first saw the contents of the box, I immediately started thinking of soup ideas, and with San Diego LGBT Pride happening in just a few weeks, I decided to focus on the rainbow chard.  This soup recipe starts with chopped fennel sauteed with scallions, garlic and jalapeño.  Water and coconut milk are added along with chopped rainbow chard leaves.  Once the leaves turn tender, everything is blended until silky smooth.  I like to add a handful of spinach to the mix just before blending to amp up the green flavor and color.  The soup is finished with a a dollop of Greek yogurt, toasted almonds, coconut flakes, sliced scallion greens, and freshly pickled rainbow chard stems.  Such a bold variety of toppings may seem over-the-top, but I just love all of the contrasting flavors and textures.  Both flavorful AND healthy, this Rainbow Chard Soup is bright, fresh, and incredibly satisfying.  Continue reading for the recipe.

    Rainbow Chard and Scallion

    #RainbowChardPride

    Soup and Pickle Produce

    I’ll have to admit that I really, really love the creativity that these FMBs have been pulling out of me.  To make use of the entire rainbow chard (root to shoot), I decided to pickle the stems with ingredients found in my pantry.  I separated the yellow and white stems from the red and pink stems to keep colors from bleeding together.  The separation of color inspired me to start playing around with flavors.  I added fennel fronds and fennel seed to the yellow and white stems to echo the flavor of the fennel in the soup.  Garlic and red chile flakes were added to the red and pink stems to reinforce the garlic and jalapeño sauteed at the start.  A simple white wine vinegar pickling liquid was poured over both varietals to finish.  Is it necessary to do all that?  No.  But I want to show you how easy it is to make quick pickles on the fly.  Plus… it’s fun!

    Blended Soup

    Rainbow Chard Soup
    4.91 from 11 votes
    Print

    Rainbow Chard Soup

    Servings 2 servings
    Author Brandon Matzek

    Ingredients

    • 2 tablespoons butter
    • 1 fennel bulb
    • 10 scallions, roots trimmed, white and light green parts chopped, some dark green parts reserved
    • 2 garlic cloves, finely chopped
    • 1/2 jalapeño, stem removed, finely chopped (I included the seeds and ribs for heat)
    • 7 ounces full-fat coconut milk (about 1/2 a can)
    • 2 1/4 cups water
    • 1 bunch (3/4 pound) rainbow chard, stems removed and reserved, leaves chopped
    • 1 teaspoon kosher salt, plus more to taste
    • 1 handful of baby spinach leaves
    • Lemon juice

    Optional toppings: Greek yogurt (or creme fraiche or sour cream), toasted chopped almonds, toasted coconut flakes, sliced scallion greens, pickled chard stems (see recipe below)

    Instructions

    1. Trim the stalks and the root end of the fennel. Reserve some of the fennel fronds, but discard stalks and tough root. Cut the fennel bulb in half, and slice out the core. Discard core. Chop remaining fennel into 1/2-inch pieces.
    2. Warm butter in a medium saucepan over medium heat. Add chopped fennel, scallion, garlic and jalapeño, and saute until the fennel starts to soften (about 5 minutes). Add coconut milk, and simmer for 2 minutes. Add water, rainbow chard leaves and salt, and cook until the leaves are tender (about 5 minutes).
    3. Transfer soup to a blender with a handful of baby spinach leaves, and blend until smooth. You can add a little water if the soup is too thick. Season to taste with lemon juice (about 1/2 a lemon) and additional salt.
    4. To serve, divide soup between 2 bowls (entree) or 4 bowls (appetizer), and top with Greek yogurt, toasted chopped almonds, toasted coconut flakes, sliced scallion greens, and pickled chard stems.
    Pickled Chard Stems
    4.91 from 10 votes
    Print

    Pickled Rainbow Chard Stems

    Servings 8 servings
    Author Brandon Matzek

    Ingredients

    • Stems from 1 bunch of rainbow chard, ragged ends trimmed
    • Flavorings: fennel, frond fennel seed, garlic, red chile flakes
    • 1/2 cup white wine vinegar
    • 1/4 cup water
    • 1 1/2 tablespoons kosher salt
    • 1 tablespoon sugar

    Instructions

    1. Cut each stem into a 1/4-inch dice, separating the white/yellow pieces and the red/pink pieces into different bowls. To the bowl with the white and yellow stems, add a few reserved fennel fronds and a small pinch of fennel seeds. To the bowl with the red and pink stems, add 1/2 a garlic clove and a small pinch of red chile flakes.
    2. In a small saucepan, warm vinegar, water, salt and sugar, stirring to dissolve the salt and sugar. Bring the mixture to a boil, let bubble for a minute, then take off the heat. Divide the pickling liquid between the two bowls, and let stems pickle for 1 hour before serving. Store pickled chard stems covered in the refrigerator for up to 1 month.

    I’ve been sharing other Farmer’s Market Box updates on Instagram!  Here are some of my favs:

    Farmer’s Market Box #1


    Farmer’s Market Box #2


    Roasted Beet and Corn Salad

    Do you get a weekly Farmer’s Market Box or CSA?  If so, how do you like to cook from it?  If you live in San Diego, and you’d like to order your own Specialty Produce Farmer’s Market Box, check out options here.

    22
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    Categories: Photo

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      July 1, 2014 at 6:26 pm

      This is just so pretty, vibrant, colorful and great, Brandon! Pinned! And thanks for the tweet earlier today, too 🙂

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:36 pm

        You’re welcome!! I’m finally catching up on my comments. Had a big event at Mission Valley that put me back a bit. Thanks Averie!

        Reply
    2. FoodNerd says

      July 2, 2014 at 2:08 am

      Wow, looks so vibrant and fresh! Would be great for a hot summer dinner. Must give it a go!

      FoodNerd x

      http://www.foodnerd4life.com

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:37 pm

        Thanks! Please let me know if you try it 🙂

        Reply
      • Matty says

        October 21, 2020 at 9:09 pm

        5 stars
        This turned out so bright and full of flavour. The pickled stems are a MUST! They take the soup to the next level, thank you for this as the rainbow chard was the difficult part of my own FMB.

        Reply
        • Brandon Matzek says

          October 26, 2020 at 8:33 am

          Hey Matty! I’m so glad the recipe turned out well for you. Thanks for sharing!

          Reply
    3. Debra says

      July 2, 2014 at 3:43 am

      Beautiful produce and I really do need something else to do with chard.

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:37 pm

        Thanks Debra! How do you normally prepare your chard?

        Reply
        • Debra says

          July 28, 2014 at 5:31 am

          Usually, I just saute it in a bit of olive oil or BACON drippings. I love it tossed with soba noodles.

          Reply
    4. Holly - FMITK says

      July 7, 2014 at 10:09 am

      I’m (finally) signing up for the farmer’s box for next week! You’ve officially inspired me. I’m so excited to see what we both come up with with next weeks’ veggies!

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:38 pm

        Excellent!! Glad you signed up. The boxes have been really good this year!

        Reply
    5. Arthur in the Garden! says

      July 10, 2014 at 10:33 am

      5 stars
      Yummy! And beautiful!

      Reply
      • Brandon Matzek says

        July 24, 2014 at 3:38 pm

        Thanks Arthur!

        Reply
    6. Cheryl says

      August 4, 2014 at 6:57 am

      Just positively beautiful!

      Reply
    7. Medha says

      August 4, 2014 at 10:10 am

      Such a colorful and vibrant soup! I love everything about your recipe – Can’t wait to try it in my kitchen! Gorgeous pictures.

      Reply
    8. Maggie Unzueta @ Mama Maggie's Kitchen says

      August 7, 2014 at 8:01 am

      5 stars
      With freshly baked crusty bread! yes please. 🙂

      Reply
    9. Chrystal Durnan says

      November 2, 2014 at 6:58 pm

      5 stars
      I just stumbled upon your blog while looking for a recipe for rainbow chard and I am very happy I did! Great blog and please keep posting recipes for the farm boxes. I live in LA and receive similar items in my FarmBox and I am always looking for creative ways to use up all the different ingredients! Thanks!

      Reply
      • Brandon Matzek says

        November 3, 2014 at 3:25 pm

        Hi Chrystal, thanks for checking in!! Hope you enjoy the soup 🙂 Perfect for these chilly days we’ve been having!

        Reply
    10. k says

      December 20, 2016 at 4:18 pm

      I just blended this soup up and poured it into some jars for freezing (and one for eating this week). I”m a little bummed that mine is not the same color as yours, it’s sort of a pea green color instead of that brilliant green you’ve got! Maybe the soup needs some other type of spice, it tastes very “green”, and I’m not sure if the lemon is the right acid (at least for me). It’s a little bland… is there something you could suggest that might pep it up a bit?

      Reply
      • Brandon Matzek says

        December 22, 2016 at 12:27 pm

        Hi!! The soup should be bright green at first (thanks to the spinach). It will fade to a pea/army green over time as it’s exposed to more heat. All of the toppings listed should provide plenty of excitement for the soup. The base will have a soothing “green” flavor with a little heat from the jalapeno. If you don’t plan on adding any of the toppings, then you could possible blend in some cilantro. Make throw in some crushed coriander seeds in with the aromatics. Then switch out lime juice for lemon juice. Let me know how that works for you!

        Reply
    11. Toni Keltz says

      March 21, 2021 at 9:01 pm

      5 stars
      I just made your recipe and it was just delicious. I was a bit disappointed as my batch was quite thin compared to your picture. But when I tasted it, I was pleasantly surprised! It seemed to thicken up a bit as it cooled down. I substituted sour cream and some pine nuts since I didn’t have the almonds or yogurt. The lemon really added to the soup. It does have a “very green” flavor, but is very satisfying. Next time I will use some of the jalapeno seeds as you recommended.

      Reply
      • Brandon Matzek says

        April 7, 2021 at 7:19 am

        Hi Toni, I’m so glad you enjoyed the soup. Sorry to it didn’t turn out as thick as you were expecting. Next time just add a little less water. Vegetables can have varying amounts of water in them, so perhaps that’s why there’s a difference? Thanks for sharing your experience 🙂

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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