Recipe: Cream of Swiss Chard Leaves with Grenoble Style

Name: Crème de feuilles de blettes à la grenobloise
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 6 portions
Ingredients: Le vert des tiges d'une belle botte de blettes bien lavées et essuyées3 belles pommes de terre farineuses épluchées80 g de très bon beurre50 g de cerneaux de noix de Grenoble (si possible) concasséeshuile de colzasel fin et thym citron

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (8 reviews) Starters

Prep 20 min

Cook 30 min

Rest 1h

Total 1h50

Servings 6 serv.

Ingredients for 6 servings

The green leaves from the stems of a beautiful bunch of Swiss chard, well washed and dried
3 large floury potatoes, peeled
80 g of very good butter
50 g of Grenoble walnuts (if possible) crushed
rapeseed oil
fine salt and lemon thyme

Step-by-step directions

1- Slice your Swiss chard leaves thinly.

2- In a saucepan, melt 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 2.5 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 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.

Veloutés Blettes