Let's Cook with Meg and Ted

Swiss chard and potato soup

1onion, peeled and chopped
2cloves garlic, peeled and crushed
a splasholive oil
4medium potatoes, peeled and diced
1 bunch / 250 gswiss chard, washed, stems removed, chopped roughly
1 teaspoonsalt
2 tablespoonscreme fraiche
a gratingnutmeg, optional

In a saucepan, fry the onion in the olive oil until softened, then add the garlic and cook a minute or two longer. Add about a litre of water, the potatoes and the chard, and bring to the boil. Simmer for about 20 minutes, until the vegetables are soft, then puree in a food processor. Return to the saucepan, stir in the creme fraiche, and bring back to a simmer. Taste for seasoning, the serve, with a grating of fresh nutmeg if you like.

Serves 4.

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