Sopa de acelgas con papas — chard and potato soup
A broth of chard, potatoes and tomatoes with optional queso fresco.
Active time20 min
Cooking40 min
Total1 h
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Ingredients
- 340 g fresh Swiss chard
- 2 garlic cloves
- 1 large potato
- half a cup of white onions
- 2 tomatoes
- 8 cups of prepared vegetable stock
- 2 tbsp olive oil
- ⅛ tsp ground black pepper
- ¼ tsp salt
- 227 g queso fresco — optional
Preparation
Peel and finely dice the potato. Cover with cold water, bring to the boil and simmer for about 15 min. Drain when the cubes start to soften, before fully cooked.
1 large potato- knife
- chopping board
- saucepan
- colander
Meanwhile, wash the chard and remove the thick stalks. Cut the leaves. Peel and chop onion and garlic. Wash and dice the tomatoes. Heat oil in a heavy pot. Cook onion for 3 min, then garlic for 2 min. Add tomatoes and stir for 5 min.
340 g fresh Swiss chard2 garlic cloveshalf a cup of white onions2 tomatoes2 tbsp olive oil- knife
- chopping board
- saucepan
- spatula
Add the drained potatoes and stir for 2 min. Pour in the prepared stock, add chard leaves, salt and pepper. Simmer partly covered for about 15 min, until the vegetables are tender. Serve with diced queso fresco if using.
8 cups of prepared vegetable stock⅛ tsp ground black pepper¼ tsp salt227 g queso fresco — optional- saucepan
- lid
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration