Anyway... here's what we made:
original Splendid Table recipe
Sweet Potato and Chard Soup, our version:
1 yellow onion, chopped
1 Tbs. olive oil
2 cloves garlic, crushed with the side of the knife and roughly chopped
1 large yam, about 12 oz.
6 cups water
6 tsps better than boullion
1 bunch Swiss chard, about 12 oz.
salt and pepper
a dash fresh lemon juice
additional olive oil
- In a medium sized skillet, sauté onion with a pinch of salt in the olive oil, stirring often on medium low heat until it is soft and beginning to color. Add the chopped garlic, and keep cooking on a low flame, stirring often, until the onion is golden brown, about fifteen more minutes.
- Meanwhile, peel the yam and cut it in 1/2" dice. Wash the chard, slice the greens off the stems, and cut the leaves into 1-2" pieces. Thinly slice the chard stems. Combine the yams, chard, water and bouillon concentrate in a soup pot and simmer gently, covered, for about twenty minutes.
- Add the sautéed onions to the soup, and simmer another ten minutes. Add fresh ground black pepper and lemon juice to taste.
- Ladle steaming hot soup into deep bowls, drizzle the top of each serving with some fruity green olive oil, top with croutons and grated cheese.