Taste the Local Difference: Select Northwest Michigan


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Potato Swiss Chard Soup
Category	Greens
Measurements and ingredients:	1 Tbsp. cooking oil 1 medium onion, chopped 2 ribs celery, chopped 2 garlic cloves, minced 4 cups cubed red potatoes 1 medium carrot, peeled and cut into chunks 1 bay leaf 5 cups vegetable stock or water 4 cups chopped Swiss chard ¼ cup chopped fresh parsley 2 tsp. dried thyme, crushed ½ tsp. dried dill ½ tsp. freshly ground black pepper
Instructions:	Heat oil in large pot; add onion, celery and garlic; sauté until softened, about 5 minutes. Add potatoes, carrots, bay leaf, and stock. Bring to boil, reduce heat and simmer about 30 minutes. Add Swiss chard, parsley, thyme, and dill, and cool an additional 10 minutes. Add black pepper. Remove from heat and puree in batches in a blender. Return to pot and reheat for 5 minutes. Four servings.
Serves how many:	4
Submitted by:	Roots: a Vegetarian Bounty

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