Shourba corbasi Chard soup with rice and turmeric

Serves 4–6
1lb (450g) chard or spinach leaves, or beet
leaves (stalks removed), or a combination
of all three
1 quart good-quality vegetable or
chicken stock
2 tbsp olive oil
2 onions, finely chopped
2 leeks, trimmed and rinsed, halved
lengthwise, and thinly sliced
½ cup long-grain white rice
2 tbsp white wine vinegar
2 garlic cloves, finely chopped
1½ cups plain Greek-style yogurt
large pinch of ground turmeric
juice of 1 lemon
½ bunch of fresh mint leaves, coarsely
chopped
salt and freshly ground black pepper
1Finely dice the stalks of the chard leaves. Rinse the leaves and finely shred.
Bring the stock to a boil in a saucepan.
2Heat the oil in a heavy pan or casserole over medium-high heat. Add the
onion, leek, and chard stems, and cook over low heat for 4–5 minutes until
slightly colored. Add the rice and cook, stirring occasionally for 2 minutes, to
coat. Season with salt and pepper. Pour in the hot stock and vinegar, and bring
to a boil. Once boiling, reduce the heat and simmer for 12–15 minutes or until
the rice is tender. While the soup is simmering, mince the garlic with a little salt.
Stir into the yogurt with the turmeric and half the lemon juice. Mix together,
then taste and season with salt and pepper.
3When the rice is tender, add the shredded chard leaves to the soup.
Simmer for about 3 minutes until the leaves are tender. Remove from the
heat and whisk in the yogurt mixture, then add the mint. Check the seasoning,
adding a little extra lemon juice or cracked black pepper if needed. Serve warm
or at room temperature, to best appreciate the flavors.
Beet tops Beet leaves, or tops, make a great extra vegetable, which you often
get for free when you buy beets. They are delicious when blanched and sautéed,
providing a delicious sweetness combined with an irony earthiness. The Italians
use beet tops a lot; they make a wonderful addition to a ravioli filling.