| Swiss chard and potato soup |
| 1 | onion, peeled and chopped |
| 2 | cloves garlic, peeled and crushed |
| a splash | olive oil |
| 4 | medium potatoes, peeled and diced |
| 1 bunch / 250 g | swiss chard, washed, stems removed, chopped roughly |
| 1 teaspoon | salt |
| 2 tablespoons | creme fraiche |
| a grating | nutmeg, 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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