Italian chard soup

Ingredients for 4 servings:

• 600 g potatoes, waxy, diced
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 kg chard
• 3 tomatoes, firm, diced
• 2 tbsp pine nuts
• 150 g Creme Légère, alternatively sour cream
• 20 g Parmesan, sliced
• 1 tbsp oil
• 3 tsp vegetable broth, instant
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

a touch of sunny south

Cook the potatoes in salted water for about 15 minutes and drain. Wash the chard, cutting the leaves and stems into strips separately. Heat the oil in a large pot. Sauté the onion and garlic. Add the chard stalks and season with salt and pepper. Pour in about 1 liter of water, bring to a boil, and add the vegetable stock. Simmer for about 5 minutes. Add the tomatoes and chard strips and simmer for a further 5 minutes. Lightly toast the pine nuts in a pan over medium heat without any fat, then remove. Refine the soup with crème légère and season to taste. Add the potatoes. Serve with the pine nuts and Parmesan cheese. Tip: The soup can also be made with frozen leaf spinach instead of chard.