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Potato Swiss Chard Soup

From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce

1 tbsp. oil

1 med. onion, chopped

2 ribs celery, chopped

2 garlic cloves, minced

4 c. cubed red potatoes

1 med. carrot, chopped

1 bay leaf

5 c. veg. broth, chicken broth, or water

4 c. chopped Swiss Chard

1/4 c. chopped fresh parsley

2 tsp. dried thyme, crushed

1/2 tsp. dried dill

1/2 tsp. freshly ground blak pepper

sea salt to taste

2 tbsp. sour cream

 

Heaat oil in a soup pot, add onion, celery and garlic; saute until softened, about 5 minutes. Add potatoes, carrots, bay leaf, and stock. Bring to a boil, reduce heat and simmer about 30 minutes. Add Swiss chard, parsley, thyme and dill, and cook an additonal 10 minutes. Add black pepper. Remove from heat and puree in batches in a food processor or blender. If serving hot, return to soup pot and reheat for 5 minutes. If serving cold, cover and refrigerate for several hours or overnight. Serve with a dollop of sour cream. Four servings.

*Variation - substitute Kale for the Chard