Local Certified Organic Produce
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Potato Swiss Chard Soupfrom Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition submitted by Linda Rosselot serves 4
1 Tbsp cooking oil 1 medium onion, chopped 2 rib celery, chopped 2 garlic cloves, minced 4 cups cubed red potatoes 1 medium carrot, peeled, cut into chunks 1 bay leaf 5 cups vegetable stock or water 4 cups chopped Swiss chard 1/4 cup chopped fresh parsley 2 tsp dried thyme, crushed 1/2 tsp dried dill 1/2 tsp ground black pepper 2 Tbsp sour cream Heat oil in a soup pot, add onion, celery and garlic; saute until softened, about 5 minutes. Add potatoes, carrots, bay leaf, and stock. Bring to a boil, reduce heat and simmer about 30 minutes. Add Swiss chard, parsley, thyme, and dill, and cook an additional 10 minutes. Add black pepper. Remove from heat and puree in batches in a food processor or blender. If serving hot, return to soup pot and reheat for 5 minutes. If serving cold, cover and refrigerate several hours or overnight. Serve with a dollop of sour cream.
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