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Roasted Garlic Soup with Swiss Chard Timbale*

Serves 15

2 tsp olive oil
2 C peeled garlic cloves
3 C whole plum tomatoes, crushed
6 qt chicken stock
4 T mushroom soy
2 T white pepper
3 1b washed Swiss chard leaves, stems removed
1 C Spanish olives, pitted, chopped
1/2 C capers, nonpareils preferred
3 T nuoc-nam
15 anchovies, rolled and stuffed with red pimiento (optional)

Toss the garlic with about 1 tsp of olive oil and place it on a cookie sheet. Roast at 350° for about 20 minutes, or until all the garlic is golden brown. Transfer the roasted garlic to a food processor and add 1 tsp of olive oil. Turn the machine on and purée until the garlic is as smooth as peanut butter, about 6 to 8 minutes.

Mix 1 C garlic purée, tomatoes, and stock in a stainless steel soup pot, whisk it frequently, and bring the mixture to a boil. Reduce heat to simmer and add
the soy and white pepper. Cook for about 25 minutes: Pour the soup through a fine sieve.

To make the timbale, cook Swiss chard in boiling water for about 5 minutes. Drain and then plunge into cold water. Drain again and chop it fine; place it in a mixing bowl. Toss in the capers, olives, and nuoc-nam and place the mixture into 15 individual timbales. Steam the Swiss chard timbales and, when hot, unmold them. Place each timbale in the center of a soup bowl and pour hot garlic soup around it. Garnish the top of each timbale with one anchovy or a slice of roasted red pepper.


  • This soup is great made with spinach, dandelion, or any other green. Great all year round.
  • Any light soy sauce can be substituted for the mushroom soy.
  • 15 slices of roasted red pepper can be substituted for the anchovies.
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