Parker Farm CSA Share 9/8/10:6 ears of corn, 2 pounds of tomatoes, 2 eggplant, 1 pound peppers, 1 bunch
red chard, 1 bunch arugula, 1 bunch radish and 2 acorn squash! (Can't wait to do something with the acorn squash!!)
dang...it is hard to photograph soup and make it look appetizing!
Chard Potato Soup
One bunch chard, washed, stems separated from leaves, each chopped into 1/4" pieces
2 Cups chicken or vegetable stock
3-4 large potatoes (starchy ones work best - like russets - but whatever you've got on hand.) peeled and diced
One large onion, halved and thinly sliced into half-moons
4-6 cloves of garlic
1 T. organic unsalted butter
one sprig fresh rosemary
salt and pepper to taste
Sliced radishes and an excellent extra-virgin olive oil for garnish
1. Over medium-high heat, melt butter in a heavy soup pot, then add onions and saute until soft.
2. Add diced chard stems and saute until onions are golden and chard is soft.
3. Add chard leaves and fold in, allowing them to cook down.
4. Meanwhile, in a separate pot, cook potatoes and garlic cloves in stock, covered.
5. Once potatoes are soft, add half of the onion/chard mixture and blend using an immersion blender or stand blender - taking care to not splatter hot soup everywhere.
6. Return blended vegetables to the heavy soup pot with the remaining cooked vegetables and combine. Add salt and pepper to taste and remove the rosemary sprig.
7. Ladle soup into bowls and garnish with sliced radish and a generous drizzle of olive oil.