I had a Sunday making soup a couple of weeks ago and one of the soups I made was this chard soup. There is a garden at school which is planted with all sorts of fruit and veg, the chard has been there almost a year and it's still going. So I asked if I could pick some and the Principal said yes. So the soup was born!
Creamed Chard Soup (from Riverford)
(3 WW ProPoints per serving)
1 medium potato, peeled and diced
40g butter or 2 tbsp olive oil
1l chicken or veg stock
1 clove garlic, crushed
½ tsp grated or ground nutmeg
juice ½ a lemon
salt + pepper
Bring the stock to a simmer and add the potatoes. Cook for 20 mins or until the potato is soft.
Add the chard and the milk into the stock pan and bring back to the boil and cook for a further 5 mins. Purée the soup with a hand blender. Season with salt and pepper and add the nutmeg and lemon juice to taste.