Cream of Chard with Stilton soup
(stalks and leaves)
Bring two litres of water to the boil and add some chicken stock cubes (or use chicken stock).
When boiling add the diced potatoes and cook till the potatois soft and falling apart.
In a separate pan soften the onion and garlic in the butter. When softened add half of the chopped leaves, cover and leave to wilt.
Add the milk and the remaining chopped stalks and leaves to the pan and boil for about 5 minutes.
Remove the chard leaves (and potato) from the stock and place these in a blender together with the other chard leaves and onion. Blend till smooth.
When almost ready to serve make sure the stock is boiling, stir in the crumbled stilton and the blended veg, taste and serve.
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