Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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puréed swiss chard soup with parmesan breadcrumbs

I’ll be the first to admit that this is not the prettiest soup I’ve ever made but it makes up for it with the taste. Be sure to top it with some of the parmesan breadcrumbs because they add a nice crunch when paired with the creaminess of the soup.

1 tablespoon extra virgin olive oil, plus extra for drizzling
1/2 shallot, diced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, minced
1 small Yukon gold potato, peeled and diced
2 cups chopped swiss chard, stems removed (about 3 leaves)
1 1/2 cups low-sodium vegetable stock

Parmesan Breadcrumbs
1/4 cup fresh breadcrumbs
1 tablespoon extra virgin olive oil
1-2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish

1. Preheat oven to 425°F.
2. In a medium saucepan, heat olive oil over medium heat. Add shallot and cook for 3-4 minutes, until lightly golden brown. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add potato and swiss chard and toss to combine. Add stock and bring to a boil. Reduce heat to low and simmer for about 20 minutes until potatoes are fork tender.
3. Meanwhile, place breadcrumbs on a baking sheet and toss with olive oil. Add grated Parmigiano-Reggiano over top and bake until lightly golden brown.
4. Transfer soup to a blender and purée until smooth (return to pot to keep warm if necessary). Transfer to a serving bowl and top with breadcrumbs and a drizzle of olive oil. Garnish with freshly grated Parmigiano-Reggiano and serve.

Serves 1.

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