Guest guest Posted June 17, 2009 Report Share Posted June 17, 2009 Potato Chard Soup with Dill 1 medium onion, finely chopped 2 celery stalks, finely chopped 1 tablespoon oil 4 cups potatoes, cubed 5 cups vegetable stock or water 1 bay leaf 4 cups swiss chard, chopped 2 teaspoons thyme 1 teaspoon parsley 1/4 teaspoon dried dill or teaspoon fresh minced dill salt and pepper to taste In a large pot, saute onions and celery in oil. Add potatoes, stock or water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes. Add chard, thyme, parsley, and dill. Cook for an additional 10 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Puree in a blender or food processor and reheat. Yields 2 quarts. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 I love this soup! It's wonderfully comforting and combines so many late spring tastes--Thank you for sharing the recipe, Bertha. It's a keeper! Peace, Mo Bertha Robbards wrote: > Potato Chard Soup with Dill > > 1 medium onion, finely chopped > 2 celery stalks, finely chopped > 1 tablespoon oil > 4 cups potatoes, cubed > 5 cups vegetable stock or water > 1 bay leaf > 4 cups swiss chard, chopped > 2 teaspoons thyme > 1 teaspoon parsley > 1/4 teaspoon dried dill or teaspoon fresh minced dill > salt and pepper to taste > > In a large pot, saute onions and celery in oil. Add potatoes, stock or > water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 > minutes. > Add chard, thyme, parsley, and dill. Cook for an additional 10 > minutes. Season with salt and pepper. Remove from heat and let cool > slightly. Puree in a blender or food processor and reheat. > Yields 2 quarts. > > > > > > Quote Link to comment Share on other sites More sharing options...
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