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Cut the potato into about 0.5-square-inch (1.3-square-cm) pieces. Place the potato pieces and water in a small microwave-safe bowl. Cover the bowl with plastic wrap and microwave it for about 3 minutes, until the potatoes are fork tender. Place the extra virgin olive oil in the pot or large saucepan over low to medium heat. Add the finely chopped onion and minced garlic to the oil and heat then until they are lightly browned. Stir the garlic and onions frequently. Turn the heat down to low, and add 2 cups (455 ml) of the vegetable stock or boullion to the garlic and onions. Rinse the chard under cold water, and dry it with paper towels or a salad spinner. Remove the stems from the chard and save them for another use (such as making vegetable stock or juicing). Progressively add the chard leaves to your food processor and shred them to tiny bits. Beat the two eggs in a small bowl, then stir them into the pot. Add the microwaved potato pieces to the chard in the food processor until the mixture is well blended. Add the remaining two cups of vegetable stock or boullion to the chard/potato mixture and blend it in. Add the food processor ingredients to the pot and stir well. Heat the soup through for about 10-15 minutes until the chard softens, stirring frequently. Season to taste.
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