Thick Chard and Leek Soup
( Bigger )
Based on an idea by *gasp* Antony Worrall Thompson but with my own twist.
Cut the stalks from the chard leaves and chop them finely.
Slice the leeks finely.
Chop some garlic.
Heat a generous glug of olive oil and a big knob of butter in a large saucepan on medium heat, add the above, stir for a while then cover, reduce the heat a bit and stirring occasionally, cook until tender.
Dust with flour and stir until a light roux forms in the fat.
Fill up with milk and bring to the boil, add half a vegetable stock cube, season to taste with salt, pepper and nutmeg and simmer until thickening slightly.
Stir in a handful of grated mature cheddar until melted.
Finally, put in the chopped chard leaves, cover, turn off the heat and let steam for a few minutes until the chard has wilted.
Combine and serve with boiled new potatoes (nannyos this week).
There's enough left for lunch and dinner tomorrow but I had to use up the chard in one go. It shrinks like spinach, though.
That adds green veg to my daily consumption and almost accomplishes proper five a day (no purple but that's difficult).