CHARD AND GINGER SOUP
- 500 g I FRESCHI DI CAMPO frozen chard
- 1 onion
- 1 potato
- 1 leek
- 1 clove garlic
- 1/2 litre vegetable stock
- piece of fresh ginger
- 1 lemon
- extra virgin olive oil, salt and pepper
How to prepare
Gently fry the finely chopped onion and garlic over a low heat, add the peeled and diced potato, the leek slices and the peeled and finely chopped ginger. When softened, add the I FRESCHI DI CAMPO chard, previously cooked for a few minutes in boiling water and coarsely chopped, then add 1/2 litre of vegetable stock.
Leave to cook for about 10 minutes.
Once cooked, season with salt and sprinkle the grated rind of half a lemon.