2 tablespoons butter 1 onion or 2 medium leeks, white parts only chopped 3 red potatoes, peeled and thinly sliced 1 bunch chard, stems removed about 10 cups leaves 2 cups sorrel leaves stems removed or juice of 1 large lemon Salt and pepper 1/3 cup crème fraiche or sour cream ½ cup cooked rice or small toasted croutons Heat the butter in a soup pot over medium high heat. Add the onion and potatoes and cook, stirring occasionally, until they begin to color, about 8 minutes. Add ½ cup water and scrape the bottom of the pot to release the juices that have accumulated. Add the greens and 1 ½ teaspoon salt. As soon as they wilt down, after 5 minute or so, add 6 ½ cups water. Bring to a boil, and then lower the heat and simmer, partially covered for 12-15 minutes. Puree the soup, and then return to the pot. Taste for salt and season with pepper, if you don’t use sorrel add the lemon juice. Mix the crème fraiche with some of the soup to smooth it out, then swirl it into the soup. Serve with rice or croutons in each bowl.
Chard Soup with Cilantro Substitute a small bunch of cilantro chopped for the sorrel and add 1 teaspoon paprika to the onion and potatoes. The haunting flavor is hard to place at first but is a must try for cilantro lovers