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Chard Soup

1 medium-sized potato
2 T (30 ml) water
1 medium-sized onion, finely chopped
3 garlic cloves, minced
1 T (15 ml) extra virgin olive oil
4 c (912 ml) vegetable stock or boullion
2 eggs
1 bunch green Swiss chard
pepper

Cut the potato into about 0.5-square-inch (1.3-square-cm) pieces.
Place the potato pieces and water in a small microwave-safe bowl.
Cover the bowl with plastic wrap and microwave it for about 3
minutes, until the potatoes are fork tender.

Place the extra virgin olive oil in the pot or large saucepan over
low to medium heat. Add the finely chopped onion and minced garlic
to the oil and heat then until they are lightly browned. Stir the
garlic and onions frequently. Turn the heat down to low, and add
2 cups (455 ml) of the vegetable stock or boullion to the garlic
and onions.

Rinse the chard under cold water, and dry it with paper towels or
a salad spinner. Remove the stems from the chard and save them
for another use (such as making vegetable stock or juicing).
Progressively add the chard leaves to your food processor and shred
them to tiny bits.

Beat the two eggs in a small bowl, then stir them into the pot.
Add the microwaved potato pieces to the chard in the food processor
until the mixture is well blended. Add the remaining two cups of
vegetable stock or boullion to the chard/potato mixture and blend
it in. Add the food processor ingredients to the pot and stir
well.

Heat the soup through for about 10-15 minutes until the chard
softens, stirring frequently. Season to taste.

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