| 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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