Friday, 14 January 2011
Recipe: Leek and Chard Soup
1ltr chicken stock
3 leeks, peeled and sliced
1/4 bunch chard, washed and sliced
2 cloves garlic, peeled and cut into quarters
1 tsp dried sage leaves
salt and pepper
Place all the ingredients into a large saucepan and bring to the boil.
The reduce the heat and simmer until the leeks are tender.
Allow to cool slightly and then blend until smooth.
Season with salt and pepper.
To make this a little more creamy and rich, stir in 1/2 cup cream just before serving.
A good accompaniment to this is Parmesan croutons. Grill some slices of bread on one side, turn over sprinkle with Parmesan cheese and grill until cheese has turned golden. Cut into small cubes and sprinkle over the soup.