Swiss Chard Soup

 

1 lb Swiss chard                                          

lb potatoes

cup sliced carrots                                    

5 cups chicken broth

1 cup sliced celery                                      

2 tsp. salt

1 cup chopped leeks or onions                

fresh ground pepper

4 T. butter

 

 

Wash chard; separate leaves and ribs. String ribs if necessary and thinly slice.  Remove any thick ribs on backs of large leaves, fold leaves in half and slice into inch pieces.  In a large saucepan, stir chard ribs, carrots, celery and leeks or onions in butter for 5 min. till wilted.

 

Meanwhile, peel and chop potatoes; add to chard rib mixture along with broth and salt.  Cover, bring to boil, and simmer for 20 min. or until potatoes are tender.  Mash some of potatoes against the pan to thicken the broth.  Stir in leaves and cook for 3-4 min or until leaves are barely tender.  Season with salt and pepper.  (This can be made into a cream of chard soup by cooling slightly, roughly pureeing, stirring in cup cream or milk, reheating and seasoning to taste.)