Warming recipe for Potato Soup with Swiss Chard and Lemon Oil
50 g Butter
1 Leek, white part only, thinly sliced
3 Onions, thinly sliced
2 Stalks Celery, thinly sliced
1 Clove Garlic, crushed
1 kg Potatoes, peeled, halved and thickly sliced
1 litre Chicken stock
200 ml Crème Fraîche
1 tbsp. Lemon olive oil, plus extra, to serve
100 g Swiss Chard, wash and torn
To serve: Crusty bread
Melt the butter in a large saucepan, add the leek, onion, celery and garlic and cookov er low-medium heat for 5 minutes or until vegetables are tender but not coloured.
Add the potatoes, cover and cook for 10 minutes, then add enough stock to cover.
Cook, covered, for 15 minutes or until potatoes are tender.
Purée soup in a blender until smooth, then pass through a fine sieve into a large saucepan and reheat over low heat until warmed.
Add the crème Fraîche and stir to combine, and then season to taste with sea salt and freshly ground white pepper.
Heat lemon oil in a frying pan, add the washed and still wet Swiss Chard and cook until just wilted.
Divide Swiss Chard among serving dishes, ladle over soup and serve immediately, drizzled with a little extra lemon oil, and crusty bread served separately.
Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.