Chard and potato soup

Name: Chard and potato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g mainly waxy potatoes (e.g. Linda); 7-10 Tbsp Salt; 1 medium onion; 2 Garlic cloves; 1 (approx. 600 g) Swiss chard; 1 TABLESPOON Oil; 4 TSP Instant vegetable stock; 200 g Tomatoes; 40 g Pine nuts; 150 g Light cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 40 g sliced parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g mainly waxy potatoes (e.g. Linda)
7-10 Tbsp Salt
1 medium onion
2 Garlic cloves
1 (approx. 600 g) Swiss chard
1 TABLESPOON Oil
4 TSP Instant vegetable stock
200 g Tomatoes
40 g Pine nuts
150 g Light cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
40 g sliced parmesan cheese

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 15 minutes. Peel and chop onion and garlic. Remove chard leaves from the stalk, wash, cut stalks into pieces, cut leaves into wide strips.
2
Heat the oil in a pot and fry the onion, garlic and chard stalks. Add 1.25 litres of water, bring to the boil and stir in the stock. Simmer covered for 5 minutes. Drain the potatoes and let them drain.
3
Wash, clean and seed the tomatoes and cut into small cubes. Roast the pine nuts in a pan without fat until golden brown, take them out. Add chard strips to the soup and simmer for another 5 minutes.
4
Add crème légère, potatoes and tomatoes to the soup and bring everything to the boil once. Season to taste with salt and pepper. Serve the soup sprinkled with pine nuts and parmesan.