When cooking chard vegetables, the stalks are usually not needed. Only the stalks are used in this soup.
Cut the peeled potatoes into small cubes and also cut the chard stalks into small pieces.
Now first add the potato cubes to the vegetable stock, bring the stock to a boil and cook covered for 5 minutes. Then add the chard stalks and cook the soup covered for another 10 minutes, then puree.
Before serving, season the soup with salt and pepper and refine with the cream and chopped parsley.
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