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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I think it's easier to cut bacon when it's just out of the freezer. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon. | 2. Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). The browning (but not burning) will develop additional flavor that will help to flavor your soup. | 3. Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Saute a few minutes until garlic is fragrant but not burnt. | 4. Add the swiss chard leaves, and stir well. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer. | 5. Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Taste and adjust the salt and black pepper. At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors. | 6. Serve hot how you like it. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	8	ounces	chopped	945.7391	2.903	28.6216	90.0153
carrot	3		peeled diced	157.44	36.7872	3.5712	0.9216
celery rib	3		diced	-	-	-	-
onion	2		diced	128.0	29.888	3.52	0.32
swiss chard	1	lb	julienned diced	86.1827	16.9644	8.1647	0.9072
bay leaf	2			-	-	-	-
potato	3		diced	-	-	-	-
garlic clove	6		diced	-	-	-	-
chicken stock	1	gallon		1382.4	135.55200000000002	96.76799999999999	46.08
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.