Though summer is sadly behind us, the beginning of fall paves the way for the triumphant return of soup to the dinner table. Not that a person doesn't love soup in the summertime too, but it definitely feels much more gratifying during the cooler months of the year.
Originally conceived for a former soup column I wrote for a local food and drink magazine in Alberta, this chard and braised pork shoulder soup has become a fall favourite of mine. If you want something still fairly reminiscent of bright, summery flavours, but also warming when the weather is unforgiving then this recipe fits the bill perfecty.
Swiss chard soup and braised pork soup
Heat oil in a large pot on medium-high heat. Add onions and cook until starting to caramelize, approximately 10 minutes. If onions start to brown too quickly during this time, add a splash of water or two to the pot to deglaze.
Next, add broth, cinnamon and potatoes. Bring to a simmer, reduce to medium heat, cover and cook until potatoes are fork tender, approximately 12-15 minutes.
Remove lid, add swiss chard and braised pork, season to taste with salt and pepper and allow to cook for at least 15 minutes. Chard leaves should be wilted and its stems al dente.
Once soup is ladled into bowls, drizzle a spoonful or two of the chimichurri (recipe below) over top and serve.
Jalapeno chimichurri
Place the first 7 ingredients in a food processor and pulse until a fine paste forms.
Transfer to a small bowl, add oil and salt and stir well to combine. Set aside until soup is ready.
(note: you can also prepare this without a food processor by mincing garlic, jalapeno and herbs as finely as possible)
- Yield:
- Serves 4
- Prep Time:
- 10 minutes
- Cook Time:
- 40 minutes
