Remove the stalks from the chard leaves and cut into small cubes. Cut the carrot and celery into small cubes and sauté in a saucepan with oil. Add chard stems, garlic and shallots. Extinguish with the broth. Add the chard leaves whole and finely plucked thyme to broth.
After 10 minutes, remove the chard leaves from the pot, cut into strips and set aside.
Blend the soup and thicken with flour butter. Refine with pepper and salt. Add the chard strips to the soup and put it on the table.
Cook – Art with Vincent Klink
Our tip: Use high-quality olive oil for a particularly fine taste!