Swiss chard soup with dumplings

Swiss chard soup with dumplings

Zuppa di bietole e polpettine

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
600g swiss chard, white part only
4 tablespoons olive oil
1 small onion, finely chopped
1/2 garlic clove, finely chopped
1.5 litres Chicken stock
2 eggs
300g luganega sausage
85g parmesan, grated
1 tablespoon dried breadcrumbs
1 tablespoon parsley, finely chopped
salt
pepper
nutmeg, freshly grated

Method

  1. Clean the Swiss chard and cut it into 2cm segments. Put the olive oil into a deep pan and gently fry the onion for a few minutes, then add the garlic and fry for a couple more minutes. Pour in the stock, bring to the boil, then add the Swiss chard and cook for 15 minutes.
  2. In a bowl, beat the eggs, then mix in the sausage meat, half the Parmesan, the breadcrumbs, parsley and salt, pepper and nutmeg to taste. While the stock is boiling, make small dumplings the size of half a walnut from the sausage mixture, and add them to the broth. Let this all cook for a further 5 minutes, then remove any froth from the top of the broth. Serve the soup with the remaining Parmesan sprinkled on top.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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