Swiss chard from Vallée d'Auge brings Normandy to your table. Here it meets farmhouse Camembert and whole milk for a creamy soup that's never thick or heavy.
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Ingredients for 4 servings

servings
  • 17.75 oz (500 g) of washed Swiss chard, peeled, ribs cut into large chunks and green leaves set aside separately
  • 2 peeled shallots, sliced
  • 1 floury potato, peeled and cut into large dice
  • one and a half liters of whole milk
  • extra fine butter
  • 1 half farmhouse Camembert, crust slightly removed and cut into large dice
  • 3 slices of country bread (Poilâne style) toasted and cut into small cubes
  • 1.1 oz (30 g) of roasted pine nuts
  • salt, grated nutmeg and freshly ground pepper