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A hearty but not heavy soup, perfect for cold wet days.

2 tablespoons olive oil
1 large clove garlic minced
1 medium onion, chopped
2 stalks celery, chopped
4 medium potatoes, peeled, sliced 1/4 inch thick
1 bunch chard, coarse stems removed, shredded in thin strips (about 6 cups)
2 ounces prosciutto, chopped
6 cups chicken stock
1 tablespoon white wine vinegar
freshly ground pepper to taste

Garnish: chopped chives and sour cream

In a large saucepan, heat oil, add garlic and onion and sauté until softened. Add celery, potatoes, chard and prosciutto and toss with onion mixture. Add chicken stock and bring to a boil, then cover and reduce to simmer, cooking until potatoes are very tender, about 25 to 30 minutes. Mash potatoes in pan with a potato masher until coarsely broken up. Add vinegar and cook soup uncovered for another ten minutes to concentrate flavors. Add salt and pepper to taste. Serve, garnishing each bowl with a sprinkle of chopped chives and a dollop of sour cream.   Makes 9 cups.

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 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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