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Potato Swiss Chard Soup

1 Tbls cooking oil                                                   5 cups veg. stock or water

1 med. onion, chopped                                           4 cups chopped Swiss chard

2 ribs celery, chopped                                            ¼ cup chopped fresh parsley

2 garlic cloves, minced                                          2 tsp dried  thyme, crushed

4 cups cubed red potatoes                                     ½ tsp dried dill

1 med. carrot, peeled & cut into chunks     1 bay leaf

½ tsp freshly ground black pepper 2 Tbls sour cream


Heat oil in a soup pot, add onion, celery and garlic, saute’ until softened, about 5 min.  Add potatoes, carrots, bay leaf, and stock.  Bring to a boil, reduce heat and simmer about 30 min.  Add Swiss chard, parsley, thyme and dill, and cook an additional 10 min.  Add black pepper.  Remove from heat and puree in batches in a food processor or blender.   If serving hot, return to soup pot and reheat for 5 min.  If serving cold, cover and refrigerate several hours or overnight.  Serve with a dollop of sour cream. 

Four servings.  

Note:  Swiss chard and beet greens are high in vitamins A, E, and C and minerals such as iron and calcium.  Minerals are more readily absorbed from Swiss chard than they are from spinach.


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