Farmers' Market Chard Soup

This week at the farmers market there was a local Chef on board to help out with any questions about the produce and there preparation. He suggested using spring green garlic along with  other vegetables to make a great vegetable broth. Spring garlic is immature or baby garlic and has a mild garlicky flavor. Used his idea in this broth that I prepared with the fresh chard that I bought and it was amazing!


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

To prepare:

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.


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