Cream of Swiss Chard Soup


1-3/4 quarts hot chicken stock
3/4 pound Swiss chard, chopped
3 ounces diced onion
1 bay leaf
3 ounces butter
3 ounces flour
1 pint hot milk
1/2 pint hot light cream
Salt and pepper to taste
1/4 teaspoon nutmeg


Heat stock in large pot. Add Swiss chard, onion, and bay leaf. Simmer 1 hour. (This stock can be put in containers and frozen, then used when needed.) In another large pot, melt butter and stir in flour to make roux. Cook over low heat for 8 minutes. Do not brown. Add stock to roux gradually, stirring until slightly thickened and smooth. Simmer 30 minutes. Pass through food mill or blender; add heated milk and cream. Season and serve.


Serves 6-8


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