| Yield | 4 |
|---|---|
| Prep Time | 5 minutes |
| Categories | Soup |
| Yield | 4 |
|---|---|
| Prep Time | 5 minutes |
| Categories | Soup |
Again, a really tasty and health restoring soup that is fullfilling, simple and makes you feel great. Superb on a winter night and served with some goat cheese and toasted bread.
1. Cut out the chard stems so you are just left with the leaves.
The stems won't help your blending efforts (they have other
applications though, imagine braising chard stems with bacon..mmm).
2. In a pot, preferably a Creuset dutch oven if you got one, heat up a generous amount of butter until its stops foaming.
3. Place the chard leaves, rinsed spinach in the pot. Throw in a cup of liquid, stock or water.
4. Cook 15-20 mins, until nice and soft. Medium heat.
5. Place the contents in a blender-food processor or with a hand mixer. Blend as thoroughly as you can.
6. Now put back in pot, and add sour cream or heavy cream until creamy and you like the consistency.
Add salt and pepper generously to taste. Garnish with a round of goat cheese.