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Le Chaudron recipe
Velouté de blettes
Swiss chard soup
⏱ 30 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1bunch Swiss chard
2potatoes, cubed
1onion, sliced
800 ml (3⅓ cups)vegetable stock
100 ml (½ cup)plant-based cream
1 tablespoonolive oil
- 1 bunch Swiss chard
- 2 potatoes, cubed
- 1 onion, sliced
- 800 ml (3⅓ cups) vegetable stock
- 100 ml (½ cup) plant-based cream
- 1 tablespoon olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Separate the chard leaves from the stems; slice the stems and roughly chop the leaves.
- Cook the onion and stems in oil for 6 minutes.
- Add the potatoes and stock and simmer for 15 minutes.
- Add the leaves and cook just 3 minutes.
- Blend until smooth and stir in the cream.
- Serve hot.
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