What are the best tips for making chard soup?

The best tips for cooking Mangold cooks include careful selection of green and other ingredients, proper storage and preparation and focusing on the time of cooking. Char is the type of product and these are different names. Organic bundles usually offer the best quality and you can ensure quality soup looking for sharp, damp and healthy looking leaves and stems. For soup, chard is best prepared by tearing or slicing a bunch into pieces of bite size. First, adding slower ingredients or their preparation separately prevents excessively cooked vegetables, including chard. Char is usually located near other products such as spinach and kale. It comes in several varieties including Swiss and rainbow chard and can also be referred to as a leaf or spinach beet, depending on the region. Organic bundles are generally better qualities because they have higher nutritory nal and without synthetic pesticides and fertilizers. They can also taste differently than commonly grown chard and rare or SPEcalized varieties on the local farmer market often have subtle differences in taste.

When choosing a bunch for soup on Mangold, chefs should look for sharp and damp leaves with a pulsating green shade. Yellow leaves, as well as rubber stems or plants with holes in foliage, should be avoided. The bundles should be purchased just before the preparation of Chard soup for the best taste and the highest nutritional value. Char should be stored in a plastic bag that allows some air flow and placed in vegetable shocks. Compliance with these instructions for all production used in the mangono soup gives him the freshest taste and texture.

Char should be cut for cooking and eating or torn into masterable pieces. If the stems are thicker than 1 inch (about 2.6 cm) in diameter, they should be removed from the leaves to cook separately. Each stem and sheet can be torn from the lower node or from the cellsa bunch of sliced ​​as needed. Returning the leaves to the refrigerator or setting the bowl in the ice bath keeps them fresh while other ingredients are prepared.

In order to prevent mashed chard soup and achieve a balanced taste, slower cooking ingredients should be added first. If meat, legumes or slowly boiling grains are included, it should be added before quick cooking of vegetables and chard. They can also be cooked separately and the finished product and its supplies can be added to a large steamed pot filled with raw, prepared ingredients and cooked for 15 to 20 minutes. Char should always be added in the last five minutes of cooking to avoid limping, undulating textures.