- 6
4/5
(1 Votes)
Ingredients
- 2 Tbs (30 ml) extra-virgin olive oil
- 1 cup (250 ml) chopped red onion
- 6 cups (1.5 L) Swiss chard, leaves only (tough center
- stems removed)
- 2 cups (500 ml) peeled and diced Yukon gold potatoes
- 4 cups (1 L) vegetable stock
- 1 cup (250 ml) milk
- Salt and freshly ground black pepper to taste
Preparation
Step 1
Heat oil in a pot over medium heat. Add onions and saute for 2 minutes. Add potatoes, vegetable stock and milk and bring to a boil. Simmer for about 5 minutes. Add Swiss chard leaves and simmer for 5 minutes longer, or until the potatoes are very soft and the chard is wilted. Put soup onto a blender and puree. Season with salt and pepper to taste. Makes about 6 servings.
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