Swiss Chard & Potato Soup
"This soup comes from Lucy Waverman's St. Patrick's Day menu in the Globe and Mail (March 2009). Lucy Waverman notes "My grandmother used spinach to make this soup, but it tends not to have a strong enough taste for the potatoes; Swiss Chard matches much better." Cooking time includes puree time. It is also fine without the garnish. Serve with fresh buns or bread...."
INGREDIENTS
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2 tablespoons butter
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1 cup onion, chopped
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1 bunch swiss chard, trimmed, leaves and stems chopped separately (to make about 6 cups of chopped leaves)
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2 cups yukon gold potatoes, peeled, diced
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4 cups chicken stock
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1 cup milk
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salt & freshly ground black pepper
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2 tablespoons vegetable oil
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1/4 cup swiss chard, thinnly sliced
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