One of the green vegetables that become plentiful in Spring is Swiss Chard. It also happens to be one of my favorite vegetables to eat. I often chop it, saute it in a little olive oil with garlic and onions, and sometimes I'll add either some crushed tomatoes, or precooked beans, or boiled cubed potatoes to the skillet as a change of pace.
Here is my slightly modified version:
SHCHAV - RUSSIAN SWISS CHARD SOUP
1 lb. cleaned Swiss chard
0ne medium chopped red onion
three potatoes peeled and chopped into small cubes
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth (canned or freshly made)
1/2 c. milk or sour cream
First melt butter in a wide, heavy pan. Add chopped or thinly sliced stems of Swiss chard and chopped red onion and cook, covered, for 3-4 minutes. Stir in chopped leaves and cook for 3-4 minutes more.
Sprinkle with 2 tablespoons flour and stir until blended. Gradually blend in chicken broth and potatoes and cook until potatoes are soft.
Slowly add milk or sour cream, cook and stir until slightly thickened.
If a smooth green soup is preferred, whirl mixture in a blender or with an immersion blender until it has the consistency desired.
Season to taste with salt and and pepper.
Makes 4-6 servings.
I did not blend the soup this time as I wanted to keep it a little hearty, as it was our whole meal with the addition of some seasoned croutons, but I may try blending it the next time I make it and serve a smaller amount as a first course.
If you like Swiss chard you'll love this soup -- it's a nice taste of Spring in your bowl!