Date: Sat, 13 Dec 1997 23:48:08 EST
From: email@example.com (Schmidt Zingalie)
This was in the local paper (Marin Independent Journal) and was one of
the best soups I've tasted:
Potato Swiss Chard Soup
1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, minced
4 cups red potatoes (cubed)
1 medium carrot, cut in chunks
1 bay leaf
5 cups vegetable stock
4 cups chopped Swiss chard
1/4 cup chopped fresh parsley
2 teaspoons dried thyme, crushed
1/2 teaspoon freshly ground black pepper
In a soup pot, saute onions, celery and garlic until softened - about 5
minutes. Add potatoes, carrot, bay leaf and stock.
Bring to a boil, reduce heat and simmer for about 30 minutes.
Add Swiss chard, parsley, thyme and cook an additional 10 minutes. Add
black pepper. Remove from heat. Puree in batches in food processor (I
If serving hot, reheat 5 minutes. If serving cold, cover and
refrigerate several hours or overnight.