One of those throw-stuff-in-a-pot recipes that turned out good. This time, however, I wrote down what I did! This is a savory, filling soup just barely on the edge of being creamy, that doesn’t overdo anything: two bowls is more veg than anything, and the broth is still fairly light, despite the cream and fat from the pork.
- 1 pkg (12 oz) salt pork
- 1 medium onion
- 1 bunch Swiss Chard
- 5 tomatoes
- 3 cloves garlic
- 6 cups broth or stock (I used chicken)
- 1 bay leaf
- 1⁄3 cup sour cream
- 1⁄2 cup pearled barley
- salt and pepper to taste
- Dice and sautee the salt pork over medium heat, adding the onion once the fat has started to render.
- Mince and add the garlic once the onions are translucent, sautee for another 5 minutes.
- Add the stock and bring to a boil.
- Dice and add the tomatoes, then chop and add the chard, and bring back to a boil.
- Reduce to a simmer and add the bay leaf. Simmer for 45 minutes.
- Add the barley and simmer for another 15 minutes.
- Stir in the sour cream, salt, and pepper, and simmer for another five minutes, then serve
Serve with a crusty loaf of bread to soak up the soup, and a good drink to go along with it. One couldn’t go wrong with a lighter red to cut through the fat from the pork and to marry with the tomatoes, but I won’t tell if you serve it with a pinot grigio, either, to pair with the tart greens and tomatoes.