Cream of Swiss Chard
This is a delicate winter soup.
1 lb. (abundant) Swiss chard leaves
1-1/2 cups potato cut into small cubes
2-1/4 cups milk
3/4 cup onion minced
1 clove garlic minced
unsalted butter
1 tsp. thyme
pinch of nutmeg
pinch of pepper
1 Tbsp. fresh ground parmesan
4 cups vegetable broth
1. Boil the Swiss chard in salted water for 5 to 10 minutes or until they are cooked, then strain and set them aside.
2. In the meantime heat the milk just short of a boil.
3. In a large pan put 3/4 cup minced onion, 1 clove garlic minced and 1/4 cup butter. Cook at a low heat for about five minutes.
4. Add the potatoes and half of the milk. Simmer for 12 to 15 minutes or until the potatoes are cooked.
5. Meanwhile squeeze the extra water from the Swiss chard and then cut them into pieces.
6. Now once the potatoes are cooked put them in a food processor along with the remainder of the milk, the Swiss chard and the thyme. Blend at a high speed until it is a nice smooth cream.
7. Put it back in the pan along with the vegetable broth and a pinch of nutmeg. Bring to a boil and then simmer for 5 minutes. Taste and adjust the salt accordingly.
8. Prepare a large serving bowl with 2 Tbsp of butter, the parmesan and a pinch of pepper.
9. Add about a third of the cream and mix with a wire whisk then add the rest and mix again.
This is a very simply recipe, but I caution you that it only turns out well if you have a nice sweet squash. If you don't have the right squash it simply wont' be good. You can also substitute the onion with leeks and it will taste sweeter.
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