Spicy Chard Soup

Ingredients

• 1 teaspoon caraway seeds 
• 1 teaspoon cumin seeds 
• 4 cloves garlic finely chopped
• 4  hardboiled eggs peeled quartered
• 1 tablespoon harissa 
• 4 servings kosher salt 
• 1  optional: lemon halved
• 6 cups chicken broth low-sodium
• 3 tablespoons olive oil extra-virgin plus more for drizzling
• 1 medium onion finely chopped
• 2 cups pita chips crushed
• 0.3 cup greek yogurt plain
• 2 pounds swiss chard 
• 2 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• pot
• ziploc bags

Directions

1. Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
2. Heat the olive oil in a large pot over medium heat.
3. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables.
4. 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. Squeeze in the juice from 1/2 lemon and season with salt.
5. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls.
6. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.