Recipe: Creamy Swiss Chard Vallée d'Auge

Name: Creamy Swiss Chard Vallée d'Auge
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g de blettes lavées épluchées les côtes taillées en gros morceaux et les feuilles vertes gardées a part; 2 échalotes épluchées et ciselées; 1 pomme de terre farineuse épluchée et coupée en gros dés; un litre et demi de lait entier; beurre extra fin; 1 demi camembert fermier la croûte un peu retirée et taillé en gros dés; 3 tranches de pain de campagne (style Poilâne ) toastées et taillées en petits cubes; 30 g de pignons de pin torréfiés; sel, râpure de muscade et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Starters

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

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
30 g of roasted pine nuts
salt, grated nutmeg and freshly ground pepper

Step-by-step directions

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.

Camembert Crème Soupes Veloutés Blettes Cuisine normande