Recipes of the Week

All About SOUPS!

Soup #1
Chard Soup with Lemon and Parmesan Croutons

Chard Soup
1 bunch chard, chopped or spinach cleaned and drained
1 Tablespoon light olive oil
1 medium onion diced small
5 cloves garlic, minced
2 ribs celery, diced small
1 large Russet potato, peeled and diced
1 zest and Juice of one lemon
6 cups water or vegetable stock
½ teaspoon salt
1 teaspoon fresh thyme
½ teaspoon pepper
In medium soup pot, heat oil. Add onions, garlic and celery, and cook until tender. Add the chard or spinach and cook until wilted. Add potato, water and salt. Let come to a gentle simmer until potatoes are tender. Add lemon juice, zest and thyme. Simmer for an additional 10-15 minutes. Add the pepper at the end.
Served with a garlic crouton on top

Parmesan Croutons
6 -1 inch thick slices of rustic French bread
6 teaspoons Olive oil
6 teaspoons parmesan cheese

Brush each piece of bread lightly with olive oil. Sprinkle with parmesan cheese and toast in the oven until golden brown.

Serves: 6 Calories: 210 Protein: 5g Carbohydrates: 29g
Total fat: 9g Saturated fat: 0g Cholesterol: 0mg Fiber: 2g Sodium: 430 mg