Potato And Wild Chard Soup

• 1 AA1/2 pounds boiling potatoes
• 1 large bunch chard (about 11/2 pounds)
• Salt
• 1 large clove garlic
• AA1/4 cup olive oil
• Freshly ground black pepper
• New-season extra-virgin olive oil, for garnish
• Parmesan, for garnish

1. 1. Peel and cut the potatoes into small dice. You should have about 4 cups. Wash the chard in several changes of cold water, drain and then strip the leaves from the stems. Reserve and dice the chard stems. You should have about 11/2 cups.
2. 2. Bring 4 quarts of salted water to a boil. Cook chard leaves in boiling water until tender, about 3 to 4 minutes. Drain, and spread them out to cool. With your hands, squeeze out the excess water. Rough-chop the chard leaves.
3. 3. Peel and finely chop the garlic. Sweat the chard stems in olive oil over medium heat in a 6-quart stockpot. After 2 minutes, add the garlic and pinch of salt; continue sweating for 5 minutes.
4. 4. Add the potatoes and 2 quarts of cold water to the chard stems. Bring the soup to a boil, then reduce to a simmer and continue cooking until the potatoes are very tender, about 15 minutes. Add the chopped chard leaves and simmer 2 to 4 more minutes. Season to taste with salt and pepper (we added 2 teaspoons of salt and 1 teaspoon of pepper). This makes about 3 quarts soup.
5. 5. Serve with a drizzle of new-season, cold-pressed olive oil and freshly grated Parmesan.

boiling potatoes, chard, salt, clove garlic, olive oil, freshly ground black pepper, newseason, parmesan

Taken from www.epicurious.com/recipes/member/views/potato-and-wild-chard-soup-58385490 (may not work)