Recipe Of The Week: Chard Soup

Chard Soup

8 cups of finely chopped chard
1 cup of sliced celery
1 cup of chopped onion
2 Tablespoons of butter
2 large peeled and diced potatoes
5 cups of broth or water
2 Tablespoons of olive oil
salt and pepper to taste

Separate chard stems from the leaves.  String any tough stems and slice thin. In a large kettle saute the sliced stems, celery, and onions in hot oil and butter for 5 minutes.  Add the potatoes and broth.  Bring to a boil.  Reduce the heat and simmer for 15-20 minutes.  Stir in the chard leaves and cook for 4-5 minutes more.  Season to taste.