Chard Soup with Sorrel

Vegetarian

Serves 4 to 6. If you multiply this for a larger crowd, don’t multiply the water as much. Too thin.

Ingredients

• 2 T. butter
• 1 onion, chopped
• 3 potatoes, peeled and thinly sliced
• 1 bunch chard, stems removed
• 1 bunch sorrel, stems removed
• salt and fresh pepper
• 1/2 cup sour cream
• 1/2 cup cooked rice or small toasted croutons

Preparation

Sauté the onions and potatoes in the butter in a heavy soup pot. Add the greens and 1 ½ tsp. salt. When they wilt down, add 6 cups water and bring to a boil. Simmer, partially covered, for 15 minutes. Puree the soup and return it to the pot. Taste for salt, and season with pepper. Mix in sour cream. Serve hot or cold with rice or croutons in each bowl.

You can substitute a bunch of cilantro for the sorrel and add 1 tsp. paprika to the onions and potatoes.

Source: Adapted from Vegetarian Cooking for Everyone by Deborah Madison

From: CSA Newsletter, June 14-16, 2005.