Creamy Swiss Chard Leek and Potato Soup
Yield 5 servings / Cooking time 45 min
¼ cup extra-virgin olive oil
1 ½ teaspoon garlic minced
1 cup onions, minced fine
2 cups leeks small diced
¾ cup chard stems, diced small
1 ¼ teaspoons salt
¼ generous teaspoon pepper
1 ¼ pounds potatoes, peeled and diced
5 cups vegetable stock
3 ½ cups swiss chard, medium chop
Garnish per plate:¼ teaspoon truffle oil1 teaspoon shredded beetsprig of thyme,cracked black pepperdash of salt
Heat oil over high heat in pot.
Add garlic and sautee for 1 minute.
Add onion and cook covered for 3 minutes.
Add leeks, chard stems, salt and pepper.
Cover for 5 minutes on high heat.
Add diced potatoes and cover for 5 minutes on high heat.
Add stock, then chard leaves, cover and bring to a boil. Uncover and simmer on medium heat for 20 minutes until potatoes are soft.
Turn off heat and blend in blender in small batches until completely smooth.
Garnish with a swirl of truffle oil, a teaspoon of beet, sprig of thyme, cracked black pepper and dash of salt and serve with “Sweet Potato Dippers”on the side.
Sweet Potato Dippers
4 sweet potatoes
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
Wrap potatoes in foil, bake for 45 minutes, until soft when poked with a knife.
Remove from foil so they don’t get soggy. Cut into wedges. Pan sear in extra-virgin olive oil until crispy.
Sprinkle with salt and pepper. Serve 6 wedges per person alongside soup for your dipping pleasure.