Fall Leek, Swiss Chard & Mushroom Soup with Pasta

A Perfect Fall Leek Soup
In truth, this is one of those "no measurement recipes", but I’ll try…

Printable Recipe

Prep time: 15 minutes
Cooking time: 20 minutes or so

Serves 2-4

Ingredients:
1 tbsp olive oil
1-2 tbsp butter
3 large leeks, white & pale green parts only, well rinsed*, and thinly sliced
2 cups cremini mushrooms, thinly sliced
Swiss Chard, I used ½ bunch, separate stalks from leaves
4 cups roasted vegetable broth you have to scroll down the post for the recipe, or buy some really good vegetable broth.
1 sprig fresh thyme
Salt & pepper to taste
½ -1 cup orecchiette or other small pasta
Shaving of Parmesan or Pecorino Romano cheese

Directions:
1. Prepare the vegetables. Small dice the Swiss chard stalks, coarsely chop the leaves and keep them in separate piles as you’ll be cooking the stalks with the mushrooms and the leaves only when you add the broth.

*To prepare the leeks, I like Jamie Oliver’s method: slice lengthwise down the leek, but leave attached at the root. Rinse with the root side at the top so that all the sand drains out and doesn’t get caught. Then cut off the roots and pat dry. Thinly slice the two halves stopping where the leeks start to get dark and coarse.
2. In a medium sized pot over medium high heat, pour the oil into the cold pot and once the pan is warm, add the butter. This is a great trick to keep the butter from burning. Sauté the leeks until they are softened but not browned (about 3-4 minutes), stirring to coat with the butter/oil. Once the leeks are softened, add the chopped Swiss chard stalks and sliced mushrooms. Continue to sauté until the mushrooms are golden (another 2-3 minutes).

3. Add the vegetable broth and allow to come to a boil. Add the orecchiette and reduce to a simmer and add the Swiss chard leaves, thyme sprig and some salt & pepper to taste. The soup is done once the pasta is al dente ( 5 minutes or so – you are using little pasta, so it doesn’t take long)

4. Ladle into bowls and shave some cheese over top. Serve with crusty bread and you’ll be in heaven.

Mussels, Chorizo & Leek Soup

Mussels, Chorizo & Leek Soup
Adapted from Food & WIne, March, 2008

Prep time: 45 minutes
Cooking time: 40 minutes

Serves 2

Ingredients:
½ cup dry white wine
1 tbsp shallots, finely minced
3-4 lb/1-1½ kg mussels, scrubbed & debearded
2 tbsp extra virgin olive oil
5 oz/141g dry chorizo, finely diced
2 medium carrots, peeled and finely diced
2 medium leeks, trimmed down to white & pale green parts only; thoroughly cleaned and finely sliced
1 small onion, finely diced
2 large cloves garlic, minced
1 large plum tomato, finely diced
¼ tsp saffron threads, crumbled
3 cups low-sodium fish stock, clam juice (or as I did it…chicken broth)
½ cup heavy cream (I used 2% evaporated milk instead)
Salt & pepper to taste
1 tsp fresh thyme, chopped

Directions:
1. Have all your ingredients ready.

2. Bring the wine and shallots to a boil in a large heavy bottomed pot (I used a Dutch oven). Add the cleaned mussels, cover and cook over high heat until they open (about 5 minutes). Discard any closed shells. Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired. (It does look pretty!)

3. Clean out any sediment from the same pot and return to stove. Heat the olive oil and add the chorizo, carrots, leeks and onion. Cook over moderate heat, stirring occasionally until the vegetables are softened (about 8-10 minutes). Add the garlic, tomatoes and saffron and cook over moderate heat until fragrant (4-5 minutes). Add the fish stock and reserved cooking liquid and bring to a boil. Reduce the heat to simmer and cook, covered over low heat for 30 minutes.

4. Add the cream (or evaporated milk) and simmer over moderately high heat for 3 minutes. Season with salt and pepper. Add the mussels and thyme and simmer just until the mussels are heated through (about 1-2 minutes).

5. Ladle the soup into bowls, garnish with mussels in their shells and serve.

Leek, Mushroom & Swiss Chard Soup

Leek, Mushroom & Swiss Chard Soup
Inspired by The Joy of Cooking & my fridge

Prep time: 20 minutes
Simmer time: 20 minutes

Serves: 6

Ingredients:
3 large leeks (4 cups/ 12 oz/ 320 g), halved length-wise, sliced across, rinsed and drained.
2 tbsp canola oil (or butter if you’re not worried about calories)
4 cups/8 oz/200g Swiss Chard or spinach (packed - leaves only), chopped
4 cups/8 oz/200g fresh mushrooms, chopped
4 cups/1 liter/ 35 fluid oz. vegetable (or chicken) stock/broth
Salt and pepper to taste
1 tsp dried thyme
½ - 1 cup milk or cream

Directions:
1. In a Dutch oven or large soup pot, sauté the leeks in oil or butter until they are soft and semi-translucent (8-10 minutes).

2. Add the mushrooms and 1 more tbsp oil or butter, toss and sauté for 5 minutes.

3. Add the Swiss Chard and stir several times until the leaves are wilted.

4. Add the vegetable broth, cover and simmer over medium low heat for 20 minutes or so.

5. Add ½ cup of the milk, taste for seasoning and add more milk if desired.

Serve with some crusty bread (multigrain if you’re doing South Beach Diet) and a simple salad.

Related links: Food and Drink recipes soup vegetable