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1/1 Photo of Swiss Chard & Potato Soup
This soup comes from Lucy Waverman's St. Patrick's Day menu in the Globe and Mail (March 2009). Lucy Waverman notes "My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss Chard matches much better." Cooking time includes puree time. It is also fine without the garnish. Serve with fresh buns or bread.
Units: US | Metric
Serving Size: 1 (354 g)
Servings Per Recipe: 6