Chard Leek Soup with Cilantro
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WHAT YOU NEED:
1 Tbsp butter 1 Tbsp olive oil 2 medium leeks 3 large potatoes 1 tsp paprika 1 bunch chard, about 10 cups 7 cups water or broth 1 small bunch cilantro salt and pepper 1/3 cup sour cream |
METHOD:
Peel and thinly slice the potatoes. Slice and wash the leeks.
Heat the butter in a heavy soup pot over medium-high heat.
Add the onions, potatoes, and Paprika. Cook, stirring occasionally, until the potatoes begin to color, about 8 minutes.
Wash and remove stems from the chard, then chop.
Add water or broth, chard and ½ tsp salt.
Bring to a boil, and then lower the heat and simmer, partially covered for 12 to 15 minutes.
Remove the soup from the heat and add the cilantro.
Puree the soup in blender or with immersion blender.
Mix the sour cream with a small amount of the soup to smooth it out, and then add it to the soup.
Salt and pepper to taste.
Let it cool for about 15 minutes before serving.
Peel and thinly slice the potatoes. Slice and wash the leeks.
Heat the butter in a heavy soup pot over medium-high heat.
Add the onions, potatoes, and Paprika. Cook, stirring occasionally, until the potatoes begin to color, about 8 minutes.
Wash and remove stems from the chard, then chop.
Add water or broth, chard and ½ tsp salt.
Bring to a boil, and then lower the heat and simmer, partially covered for 12 to 15 minutes.
Remove the soup from the heat and add the cilantro.
Puree the soup in blender or with immersion blender.
Mix the sour cream with a small amount of the soup to smooth it out, and then add it to the soup.
Salt and pepper to taste.
Let it cool for about 15 minutes before serving.