potato + leek + swiss chard soup with bacon wrapped seed onions

1 May

Because it’s raining and I have a hangover and this will fix all that…

ps. For anyone who came here via the ‘vegetarian’ tag and is all “wtf bacon”, it’s a perfectly good meat-free soup without the bacon wrapped onions.  That is why.

Makes 6 servings

potato + leek + swiss chard soup with bacon wrapped seed onions

ingredients

soup

  • 8 medium red potatoes, washed and cut into 1 inch cubes
  • 4 leeks, white and light green parts only, thinly sliced
  • 3 tbsp butter
  • 1/2 tsp pepper
  • 3 cloves garlic, chopped
  • 1 bunch swiss chard
  • 6 c vegetable broth

onions

  • 6 skewers, soaked in water for 1 hour
  • 6 slices of bacon
  • 24 seed onions

preparation

soup

Set a large pot with butter over medium heat.  At the same time, heat broth in a separate pot over high heat.  Once the butter has melted, add leeks, pepper and garlic and sautee until leeks are soft – about 5 minutes.  Add potatoes and hot broth.  Turn heat to high and bring to a boil, then reduce to a simmer and cook until potatoes are tender – about 20 to 25 minutes.

While the soup is simmering, cut stalks out of the swiss chard and coarsely chop the leaves.  Heat 1 tbsp olive oil in a pot over medium heat and add chard.  Sautee for 1 minute, until leaves are wilted, then add 1 tbsp water and cover the pot for another minute.

Puree soup and stir in chopped swiss chard.

onions

Preheat oven to 425°F.

Cut the top and bottom off each onion and remove skin.  Wrap about 1/4 of a slice of bacon around each onion and put it on a skewer, 4 onions on each.

Lay the skewers on something that will let the fat drip off and collect underneath (I laid them over a small cake pan) and cook until bacon is crispy and onions are soft – 25 to 30 minutes.

Serve immediately with soup.

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