From the Farmer's Market: Chard Soup

Every Saturday, beginning three weeks ago, I visit either the Hancock, NH Farmer's Market, or the Keene, NH Farmer's Market to buy five or six fresh, organic vegetables to use during the week. Sometimes, it's a challenge to come up with a new recipe - but today, I had made this soup last week and loved it -so I made it again, using the Bright Lights chard from Thomas Hanna at the Keene Market.

To make:

4 T. extra virgin olive oil

2 cloves garlic, smushed

1 chopped onion

1 T. cumin

1 red skinned potato, diced

3-4 cups chard, stems and leaves chopped ( keep separate)

4 cups chicken or vegetable stock

salt and pepper

Heat olive oil, and add garlic and cumin. Stir and cook a few minutes.

Add the onion and cook for five minutes.

Add the diced potato and the chicken( or vegetable) stock and bring to a simmer.

Add the chard stems and cook until the potato is tender.

Add the chopped chard leaves and cook another five minutes.

Use an immersion blender ( or regular blender) to puree the soup.

Serve with rustic bread and butter or oyster crackers.

To find out your closest Farmer's Market, just go to LocalHarvest.org. Support your local farmers! And buy organic whenever possible. Thanks!