The Dinner Roll

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Friday: Filled Pasta and Red Sauce
Saturday: Green Potato Soup (recipe follows)
Sunday: Chicken and Rice Wraps
Monday: Pumpkin Soup (recipe follows tomorrow)

Green Potato Soup
(loosely based on Velvety Vegetable Soup from Simply in Season, page 37)
serves 6

4 Tblsp butter
4 leeks, tender parts only, chopped fine (or equivalent in onions)
6 huge leaves of Swiss chard, chopped (stems separated and chopped fine)
1 zucchini, chopped
1 tsp dried tarragon leaves
1 tsp dried thyme leaves
2 tsp salt
1/2 tsp pepper
6 cups broth/water
4 cups white or gold potatoes, diced with skin on
1 cup milk

  • Melt butter in soup pot until foamy.
  • Add leeks and saute over medium heat for 5 minutes or more.
  • Add chopped chard stems and saute until nearly softened.
  • Add zucchini, herbs, salt, and pepper, and continue to saute until soft.
  • Add potatoes and stir.
  • Add broth, raise heat, and bring soup to a boil.
  • Reduce heat and simmer 10 to 15 minutes until potatoes are soft. (If the potatoes are even a little crunchy the soup will end up with a grainy texture.)
  • Lower heat further and add chard leaves. Cook for 5 minutes or so.
  • Carefully add milk to avoid curdling.
  • Puree and serve.

Good with a dollop of sour cream or a healthy sprinkling of Parmesan cheese.

Comment (1)

Though I'd also add that I've been thinking about adding a package of silken tofu to the soup to boost the protein content.