I found this wonderful recipe for soup that uses Swiss Chard and has the flavors that I talk about in the eNewsletter post, so I had to share! Enjoy.
Provençal Chard Soup
3 Tbs extra virgin olive oil
1 Small yellow onion, minced
1 Tsp chopped garlic
2 Medium carrots, cut into 1/4 inch slices
10 Medium Swiss Chard leaves, minced
2 Large Red potatoes, unpeeled, cut into 1/2 inch cubes
3 Cups chicken stock
3 Cups water
Fresh ground salt and pepper to taste
Heat olive oil in heavy stockpot, preferably cast iron. Add onion, garlic and carrots. Sauté for 3 minutes, or until carrots are beginning to soften. Add the chard, potatoes, stock and water. Simmer for about 30 minutes, season with salt and pepper, taste and adjust seasonings. Finish simmering for 15 minutes more. Serve with fresh bread. Works well for a cold soup lunch the next day, as flavors mingle overnight.
I will send you pictures of the Flagstaff Fire Station Gardens I sponsor and teach them to consume chard. I also share harvest with 5 families with children so they can experience the fresh is best excitement. Bev
Bev-
We would love to see your photos! Keep up the great work of sharing and spreading the garden harvests.