This was in the local paper (Marin Independent Journal) and was one of the best soups Ive tasted: In a soup pot, saute onions, celery and garlic until softened - about 5 minutes. Add potatoes, carrot, bay leaf and stock. Bring to a boil, reduce heat and simmer for about 30 minutes. Add Swiss chard, parsley, thyme and cook an additional 10 minutes. Add black pepper. Remove from heat. Puree in batches in food processor (I used blender). If serving hot, reheat 5 minutes. If serving cold, cover and refrigerate several hours or overnight. Serves 4. Posted to fatfree digest V97 #294 by firstname.lastname@example.org (Schmidt Zingalie) on Dec 13, 1997
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|Serving Size: 1 Serving (2195g)|
|Recipe Makes: 1|
|Calories from Fat: 16 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 5163.9mg||178 %|
|Potassium 3974.8mg||105 %|
|Total Carbohydrate 139.3g||41 %|
|Dietary Fiber 18.6g||75 %|
|Sugars, other 120.6g|
|Protein 17.4g||25 %|
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Calories per serving: 611
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