Wendy w
06-04-2002, 12:17 PM
On Saturday, I bought a beautiful head of cauliflower from a local farmers market. Once I got it home, I was wondering what I would do with it and found the following recipe.
Although it didn't really appeal to me, I decided to try it anyway because I like greens, onion, cauliflower, chicken, and orzo. I just never imagined these ingredients together. It did get good reviews on Epicurious so I made this for dinner and was pleasantly surprised. The caraway added a pleasant flavor and the soup was very filling and easy to make.
CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP
Can be prepared in 45 minutes or less.
2/3 cup chopped onion
1 teaspoon caraway seeds, crushed lightly
1 teaspoon olive oil
3 cups chicken broth
3 cups water
3 cups 1-inch cauliflower flowerets (about 1 small head)
1/2 cup orzo (rice-shaped pasta)
1 pound skinless boneless chicken breast, cut into 1-inch pieces
4 cups chopped red Swiss chard leaves, washed well and drained
In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.
Makes about 8 cups, serving 4.
Gourmet
December 1995
Notes: I used green chard instead because I couldn't find the red. I would bet that the soup would be more colorful. Next time, I would cut the water down to 2 cups and increase the broth to 4.
Although it didn't really appeal to me, I decided to try it anyway because I like greens, onion, cauliflower, chicken, and orzo. I just never imagined these ingredients together. It did get good reviews on Epicurious so I made this for dinner and was pleasantly surprised. The caraway added a pleasant flavor and the soup was very filling and easy to make.
CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP
Can be prepared in 45 minutes or less.
2/3 cup chopped onion
1 teaspoon caraway seeds, crushed lightly
1 teaspoon olive oil
3 cups chicken broth
3 cups water
3 cups 1-inch cauliflower flowerets (about 1 small head)
1/2 cup orzo (rice-shaped pasta)
1 pound skinless boneless chicken breast, cut into 1-inch pieces
4 cups chopped red Swiss chard leaves, washed well and drained
In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.
Makes about 8 cups, serving 4.
Gourmet
December 1995
Notes: I used green chard instead because I couldn't find the red. I would bet that the soup would be more colorful. Next time, I would cut the water down to 2 cups and increase the broth to 4.