Recipe: Cream of Swiss Chard Leaves with Grenoble Style

1 Slice your Swiss chard leaves thinly.

2 In a saucepan, melt 1.1 oz (30g) of butter with two tablespoons of oil then add your leaves, salt and cover then let them melt for eight minutes.

3 Then, add 2.6 qt (2.5 liters) of water, bring to a boil, add a pinch of thyme, add a pinch of coarse salt then add your potatoes cut into thick fries and let cook gently for 20 to 25 minutes.

4 In a bowl, put your remaining 1.75 oz (50g) of butter at room temperature, salt it a little then add your crushed walnuts.

5 Now, remove some liquid from your soup and blend it for a long time, if it seems too thick to you add a little more of your liquid.

6 Then with a whisk, gradually add your walnut butter, taste and adjust the seasoning and serve this creamy soup very hot in beautiful deep plates.