Serves: 6 – 8
- 1 bunch chard
- 2 tablespoon olive oil
- 3 cloves garlic, finely minced
- 1 liter vegetable stock
- 1/2 teaspoon dried thyme
- 600gr potatoes, peeled and diced in 1/2 inch pieces
- Salt and freshly ground black pepper to taste
METHOD
- Clean the chard. Remove leaves from heavy stems, keeping stems on side. Chop stems into 1/2 inch thick slices. Chop leaves thinly. Keep separate. Set aside
- Put oil and garlic in large soup pot. Let cook 5 minutes over low heat. Do not burn.
- Pour in stock and thyme. Put in potatoes and thick stems of the chard, raising heat to medium high. Bring to a boil. When boiling, lower heat to medium and cook until potatoes are beginning to soften, about 1 minutes. Stir in chard leaves and cook another 10 minutes or until potatoes are tender. Add pepper and salt to taste.
- Serve with grated cheese if desired
Enjoy the rest of the summer and soup!
Seeta, Sam, Jill and Julian
