Name: Potato Swiss Chard Soup
Ingredients: 1 md Onion; chopped; 2 Ribs celery; chopped; 2 Garlic cloves; minced; 4 c Red potatoes; (cubed); 1 md Carrot; cut in chunks; 1 Bay leaf; 5 c Vegetable stock; 4 c Chopped Swiss chard; 1/4 c Chopped fresh parsley; 2 ts Dried thyme; crushed; 1/2 ts Freshly ground black pepper

Mary was more blessed in accepting the faith of Christ than in conceiving the flesh of Christ. To someone who said, 'Blessed is the womb that bore you,' [Jesus] replied, 'Rather, blessed are they who hear the word of God and keep it.' Finally, for His brothers, His relatives according to the flesh who did not believe in Him, of what advantage was that relationship? Even her maternal relationship would have done Mary no good unless she had borne Christ more happily in her heart than in her flesh.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Swiss		1	Servings

INGREDIENTS

1	md	Onion; chopped
2		Ribs celery; chopped
2		Garlic cloves; minced
4	c	Red potatoes; (cubed)
1	md	Carrot; cut in chunks
1		Bay leaf
5	c	Vegetable stock
4	c	Chopped Swiss chard
1/4	c	Chopped fresh parsley
2	ts	Dried thyme; crushed
1/2	ts	Freshly ground black pepper

INSTRUCTIONS

This was in the local paper (Marin Independent Journal) and was one of the
best soups I've tasted:
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 used
blender).
If serving hot, reheat 5 minutes. If serving cold, cover and refrigerate
several hours or overnight.
Serves 4.
Posted to fatfree digest V97 #294 by zingalie@juno.com (Schmidt Zingalie)
on Dec 13, 1997

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