Try this recipe for a comforting bowl of potato and wild chard soup

One bite of this rich soup, and you might never guess its depth of flavor comes from a few ingredients and less than an hour’s time preparing the recipe. Tender diced potatoes, chopped chard, garlic, olive oil and a touch of seasoning make for a perfect combination in this simple meal, perfect for a busy weeknight. Top each serving with freshly-grated Parmesan and serve over a slice of toasted bread or with a poached egg.

POTATO AND WILD CHARD SOUP

45 minutes, plus cooling time. | Serves 6 to 8

Note: Adapted from “Zuppe: Soups From the Kitchen of the American Academy in Rome” by Mona Talbott. Talbott suggests serving the soup over a slice of toasted bread or with a poached egg.

1 1/2 pounds boiling potatoes

1 large bunch chard (about 1½ pounds)

Salt

1 large clove garlic

1/4 cup olive oil

Freshly ground black pepper

New-season extra-virgin olive oil, for garnish

Parmesan, for garnish

1. Peel and cut the potatoes into small dice. You should have about 4 cups. Wash the chard in several changes of cold water, drain and then strip the leaves from the stems. Reserve and dice the chard stems. You should have about 1½ cups.

2. Bring 4 quarts of salted water to a boil. Cook chard leaves in boiling water until tender, about 3 to 4 minutes. Drain, and spread them out to cool. With your hands, squeeze out the excess water. Rough-chop the chard leaves.

3. Peel and finely chop the garlic. Sweat the chard stems in olive oil over medium heat in a 6-quart stockpot. After 2 minutes, add the garlic and pinch of salt; continue sweating for 5 minutes.

4. Add the potatoes and 2 quarts of cold water to the chard stems. Bring the soup to a boil, then reduce to a simmer and continue cooking until the potatoes are very tender, about 15 minutes. Add the chopped chard leaves and simmer 2 to 4 more minutes. Season to taste with salt and pepper (we added 2 teaspoons of salt and 1 teaspoon of pepper). This makes about 3 quarts soup.

5. Serve with a drizzle of new-season, cold-pressed olive oil and freshly grated Parmesan.

Each serving: Calories, 146; protein, 3 grams; carbohydrates, 19 grams; fiber, 3 grams; fat, 7 grams; saturated fat, 1 gram; cholesterol, 0; sugar, 2 grams; sodium, 185 mg

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