Chard and cauliflower soup

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 300 g cauliflower
• 2 500 g Leaf beet (swiss chard)
• 3 ½ onion
• 4 1 potatoes
• 5 1 garlic clove
• 6 5 tablespoons olive oil
• 7 1 litre milk
• 8 salt
• 9 pepper
• Total weight: 2,110 grams

Times:

Preparation	Cooking	Start to finish
30 min.	15 min.	40 min.

Step by step recipe

1	Prepare 300 g cauliflower and set aside.
2	Prepare 500 g Leaf beet (swiss chard) and set aside.
3	Prepare and slice ½ onion. Peel, wash and slice 1 potatoes. Crush 1 garlic clove with the blade of a knife.
4	In a large saucepan over medium heat, pour in 5 tablespoons olive oil and when hot, add onion, garlic, salt and pepper. Cook for 1 minute, without browning.
5	Add the chard...
6	...and stir for 1 minute to mix well.
7	Add the cauliflower.
8	Then pour in 1 litre milk and salt.
9	Leave to cook until the cabbage flower and potato are tender, a sign that all the vegetables are cooked.
10	Remove and discard the garlic clove, blend, then check the seasoning- it's ready.

Remarks

As always with soups, the proportions are very approximate, so feel free to adapt them to your own taste, or to what you have on hand.
You can replace the olive oil in step 4 with butter, or a mixture of the 2 if you prefer.

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