Preparation:
1. In a large pot, saute onions and celery in oil. Add potatoes, stock or
water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30
minutes.
2. Add chard, thyme, parsley, and dill. Cook for an additional 10
minutes. Season with salt and pepper. Remove from heat and let cool
slightly. Puree in a blender or food processor and reheat. |
