Chard Stalk, Celeriac and Leek Soup

1. 1

   Heat olive oil over medium heat in a soup pot or Dutch oven and add leeks.

2. 2

   Cook, stirring, until tender but not colored, about 5 minutes.

3. 3

   Add a generous pinch of salt and add chard stems, celeriac, potato and water or stock.

4. 4

   Stir together and bring to a boil.

5. 5

   Add salt to taste (I use about 1 teaspoon per quart of water to start when making soup).

6. 6

   Reduce heat to low, cover and simmer 45 minutes.

7. 7

   Using a hand blender, or in batches in a regular blender, puree the soup.

8. 8

   If using a regular blender, cover top of jar with a towel pulled down tight, rather than airtight with the lid.

9. 9

   Return to pot and heat through, stirring.

10. 10

    Season with salt and pepper.

11. 11

    If desired, thin out with a little more water or stock.

12. 12

    Garnish each serving with chopped parsley or celery leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.