Spicy Soup on a Saturday

I took some of this soup to game night with Anthony, Lucy, Lucy's sister, Josh & Mom. Not everyone had some but everyone who did loved it.

Simpe, Seasonal, Scrumptious
Recipe:	Potato & Chard Soup
Yield:	1 gallon					Date:	1/14/12
	Portion Size:				Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
3.5	pounds	russet potatoes (4 large)		1. Scrub & quarter
1	pounds	carrots		2. Scrub & cut in half
1	bunch	swiss or rainbow chard		3. Wash and coarsely chop
		(5 large leaves or about 3/4 pound)
10	cups	boiling water		4. Add potatoes and carrots to pot of boiling water, bring
				back to simmer, cover and cook for 8 minutes
				5. Add chard to pot, recover, remove from heat and let
				sit 8 minutes
1/4	teasp	korean chili flakes
1/4	teasp	Japanese spice blend
		(salt-free)
2	teasp	kosher salt		6. Add salt and spices to the pot of vegetables
				7. Blend smooth in batches & return batches to a new
				pot to reheat
I thought I was limited by the amount of chard I had, but the flavor of the greens really came
through in the finished soup. Next time I will up the amount of greens in my green soup, but I
was kinda broke. Blending the batch with lots of carrots reminded me of how awesome my
carrot soups were - and how pretty. Now I want to make a carrot soup soon too. I'm thinking of
doing a curry carrot soup, any feedback?
When I first made this Jan 14, I mixed up a bit and added 1/4t korean chili flakes and 1/2t of a
7 pepper firery hot blend that was great for clearing sinuses!!! I had to add 1 cup milk even.