Prep 15 mins
Cook 20 mins
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.
- 29.58 ml butter
- 236.59 ml onion, chopped
- 1 bunch swiss chard, trimmed, leaves and stems chopped separately (to make about 6 cups of chopped leaves)
- 473.18 ml yukon gold potatoes, peeled, diced
- 946.36 ml chicken stock
- 236.59 ml milk
- salt & freshly ground black pepper
- 29.58 ml vegetable oil
- 59.14 ml swiss chard, thinnly sliced
- Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened.
- Add potatoes, chicken stock and milk and bring to a boil.
- Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish) and simmer 5 minutes longer or until potatoes are very soft and chard is wilted.
- Puree soup in a blender or food processor (An immersion blender also works well). Season with salt and pepper to taste.
- Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil) and fry for 1 to 2 minutes or until crisped.
- Drain on paper towels.
- Garnish soup with crinkled Swiss chard.
I just made this and it's quite good! I also added some kale that needed to be eaten and it tastes just fine. I love the flavor.