Ecuadorian Chard Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g Swiss chard
- 2 cloves garlic)
- 6 potato (s), medium-sized
- 150 ml milk
- 200 ml water
- 2 teaspoons ground cumin
- 1 pinch (s) saffron
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the chard and separate the white from the green. Cut the white stems / backs of leaves into small cubes. Roughly cut the leaves. Peel the potatoes and cut into cubes. Peel the garlic cloves and press them through the press.
- Heat some oil in a large saucepan and sauté the garlic briefly, add the potato and chard cubes and sauté briefly. Now add the milk and slowly bring to the boil. Add the spices to taste and cook in a closed pot until the potatoes are done. Stir occasionally.
- If necessary, add a little more liquid - but the soup should remain creamy.
- Finally add the chopped chard leaves, briefly bring to the boil - done.
- If you don`t like it quite so vegetarian or want a soup to fill you up, add 400 g of crumbly fried mince.
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