Recipe: Creamy Swiss Chard Vallée d'Auge

1 In a saucepan, melt a generous knob of butter then add your Swiss chard dice and sliced shallots, salt lightly, pepper, add your grated nutmeg, cover and let sweat gently for 5 minutes.

2 Pour in the milk, cook gently for 15 minutes, then add your diced potatoes for an additional 15 minutes.

3 Meanwhile, slice your Swiss chard greens then season and quickly sauté them in butter in a pan (2 to 3 minutes), add your pine nuts then remove from heat.

4 Your soup is cooked, then add your Camembert dice, bring to a boil then blend (with an immersion blender), if your soup is too thick add a little milk, taste and adjust seasoning, then pour into your hot deep plates, crouton dice arranged around and a small bouquet of Swiss chard greens in the center.