Spicy Chard Soup

• 2 bunches Swiss chard (about 2 pounds)
• 1 teaspoon caraway seeds
• 1 teaspoon cumin seeds
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon harissa or other hot sauce
• 4 cloves garlic, finely chopped
• 6 cups low-sodium chicken broth
• 1 lemon, halved
• Kosher salt
• 1/4 cup plain Greek yogurt
• 4 hard-boiled eggs, peeled and quartered
• 2 cups pita chips, coarsely crushed

1. Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate.
2. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes.
3. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
4. Heat the olive oil in a large pot over medium heat.
5. Add the chard stems and onion and cook until softened, 5 to 6 minutes.
6. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices.
7. Cook 2 minutes, then stir into the vegetables.
8. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes.
9. Squeeze in the juice from 1/2 lemon and season with salt.
10. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt.
11. Divide the soup among bowls.
12. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.
13. Per serving: Calories 315; Fat 19 g (Saturated 4 g); Cholesterol 255 mg; Sodium 866 mg; Carbohydrate 18 g; Fiber 5 g; Protein 20 g
14. Photograph by Antonis Achilleos

swiss chard, caraway seeds, cumin seeds, extravirgin olive oil, onion, tomato paste, garlic, lowsodium, lemon, kosher salt, yogurt, eggs, pita chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-chard-soup-recipe.html (may not work)