Prep time: 20 minutes
Cook time: 30 minutes

Shopping List

• 1 bunch Swiss chard
• 1-1/2 lbs. carrots
• 2 turnips
• 2 leeks
• 1 onion
• 1 potato (we like Yukon Gold)
• 3 medium zucchini
• 1 apple, such as a Winesap
• 1 bunch flat leaf (Italian) parsley
• 1 loaf crusty bread

Pantry Items

• Bay leaves
• Black pepper
• Extra-virgin olive oil
• 5 cloves garlic
• Sea salt

Tools

• Bread knife
• Chef’s knife
• Immersion blender
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Vegetable Peeler
• Wooden spoons

Suggestions

• Wine:  Sauvignon Blanc
• Dessert:  Yogurt with cinnamon and honey

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Trim, rinse carefully, and coarsely chop the chard, and put it in the large saucepan or stockpot.
  • Trim and peel all the carrots.
  • Coarsely chop one carrot and add it to the Swiss chard.
  • Using a vegetable peeler, “peel” the rest of the carrots lengthwise into a large bowl.
  • Trim the zucchini, and “peel” them into a large bowl (you’re looking for very thin, lengthwise slices).
  • Peel and cut the turnips into quarters.
  • Trim the leeks, coarsely chop them, and rinse under cold, running water.
  • Peel and quarter the onion.
  • Peel the potato and cut it into quarters.
  • Peel and core the apple and cut it into quarters.
  • Peel the garlic.
  • Rinse and pat dry the parsley. Pluck ½ cup leaves.
• Start Cooking
  • Put all the vegetables (except 2 of the garlic cloves, the carrots and zucchini that you’ve “peeled” into the bowl), into the pan with the Swiss chard.
  • Add enough cold water to the pan to cover by 1 inch.
  • Add 2 bay leaves and 1 teaspoon salt, bring to a boil over high heat.
  • Reduce the heat to medium so the water is still boiling gently, cover, and cook until the vegetables are soft, which will take between 20 and 30 minutes.
  • Set the table, check your email.
  • Drizzle the zucchini and carrot slices with 3 tbsps. olive oil. Squeeze half a lemon over the vegetables, through your fingers. Toss carefully. Season with salt and pepper, and toss again.
  • Mince the parsley and the remaining garlic cloves together.
  • Check the soup. If the vegetables are all tender, puree the soup using either an immersion blender, or by putting it in a food processor.
  • Stir the parsley and garlic into the soup. Taste for seasoning.
  • Soup serving tip: after you’ve ladled soup into bowls, drizzle each bowl with some extra-virgin olive oil.
  • Slice the bread, carry everything to the table. Dinner is served.
  • Don’t forget the wine!

Wow that was fast, let’s eat!

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