Clean Swiss chard. Remove
leaves from heavy stems, keeping stems on side. Chop stems into 1/2 inch
thick slices. Chop leaves into julienne. Keep separate. Set aside
Put oil butter and garlic
in large soup pot. Let cook 5 minutes over low heat. Do not burn. This
step is to allow garlic to release its juices.
Pour in broth and thyme.
Put in potatoes and thick stems of the chard, raising heat to medium high.
Bring to a boil. When boiling, lower heat to medium and cook until potatoes
are beginning to soften, about 1 minutes. Stir in Swiss chard leaves and
cook another 10 minutes or until potatoes are tender. Add pepper and salt
Serve with grated cheese
on the side, to be added after soup is ladled into individual bowls.
Serves: 6 - 8