Chard and potato soup

Ingredients for 2 servings:

• 170 g potatoes, peeled
• 400 g chard stalk(s)
• 750 ml vegetable stock
• salt and pepper
• 4 tbsp cream
• some parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a tasty leftover soup

First of all: When cooking chard, the stems are usually not needed. In this soup, only the stems are used. Cut the peeled potatoes into small cubes and finely chop the chard stems. First, add the potato cubes to the vegetable broth, bring the broth to a boil, and simmer covered for 5 minutes. Then add the chard stems and simmer the soup covered for another 10 minutes, then puree. Season the soup with salt and pepper before serving and garnish with the cream and chopped parsley.