Tuesday, May 22, 2018

Recipe Of The Week: Chard Soup

Chard Soup

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

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

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