28 Feb Potato Chard Soup
Posted at 18:22h
Potato Chard Soup
35 - 40 minutes
Peel the potatoes, turnip, and ginger. Chop the potatoes and turnip into large 1 inch pieces. Cut the ginger into 2 pieces.
Put the potatoes, turnip, ginger, and oil in a medium pot. Heat on medium low for 3 – 5 minutes. Stir often to prevent the vegetables from sticking to the pot.
Meanwhile, remove the ribs from the chard. Coarsely chop the remainder of the leaves.
Add the chard, water, and salt to the pot. Stir.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and turnip are soft, approximately 25 minutes.
Transfer the hot soup to the blender. USE CAUTION!
Add the lemon juice to the blender.
Blend until smooth. Avoid creating a vacuum seal with the blender lid.
If using an immersion blender, add the lemon juice just before blending. This is one of those dishes that tastes better the next day once the flavors have had a chance to come together.
- Top with herb skillet chicken (ETP recipe).
- Top with roasted lentils (ETP recipe).
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