Friday, January 20, 2012
2 Tbsp. Extra virgin olive oil
1 onion (diced)
1 stalk spring green garlic (diced)
2 stalks celery (diced)
7-8 cups filtered water
1 medium rutabaga (diced)
1 medium potato (diced)
1 bunch chard
Salt to taste
Pepper to taste
Dice onion and saute in a heavy soup pot with olive oil. Add green garlic and celery. Cook until soft about 20 minutes or so. Meanwhile dice rutabaga and potato, add to pot along with 6 cups of water, bring to a boil, then lower the heat and simmer about 30 minutes.
Thoroughly wash chard and cut into ribbons. Add to soup pot. Add 1 to 2 cups more of the water, making sure chard is covered, leaving lid off the pot. Cook another 20 to 30 minutes. Puree the soup in a blender or use immersion blender until smooth. Season to taste.
Note to self: This soup is earthy and delicious in flavor with ingredients straight from the farmers market. Use spring green garlic when available in other dishes as well.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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