SOUP WEEK, DAY 4

While you may have some hesitation, this is a truly delightful soup and an excellent way to get more greens in your diet. If you have any fear of swiss chard, this is a great entry recipe to the whole family of greens!

I loved serving it with a big scoop of Mexican Rice, but any rice or toasted croutons would be equally nice. The soup comes together very quickly and easily – elegant enough to serve to company, but easy enough for a weeknight meal at home.

Ingredients:

• 2 T. butter
• 1 onion or 2 leeks, chopped
• 2 Yukon potatoes (or 3 red), peeled and cubed or thinly sliced
• 1 bunch chard, stems removed (just pull the leaves off and roughly chop)
• juice of 1 lemon
• Salt & Pepper

1. In a soup pot over med-high, heat butter. Add the onion and potato, cook until they begin to brown, about 8 minutes.
2. Add 1/2 c. water (or white wine) and scrape the pan bottom to release the juices that have accumulated.
3. Add the greens and about 1 1/2 t. salt. They will wilt down in about 5 minutes, add 6 1/2 c. water after they have wilted.
4. Raise the heat and bring to a boil. Lower the heat and simmer partially covered for 15 minutes.
5. Puree the soup then return to the pot. You can carefully ladle the soup into the blender container then puree. Alternatively use a hand blender but your soup will not be as finely combined. (Note: I prefer to puree in my Vitamix but please be careful with hot liquids in any blender. Remove the top plastic stopper and cover the opening with atowel. This will help prevent explosions from the steam or splatters all over your kitchen!)
6. Taste soup and season with salt & pepper. Add the lemon juice.
7. To serve, place one scoop of rice in the middle of a soup bowl, then ladle soup in gently.