400 g/14 oz Swiss chard
40 g/1 1/2 oz Parmesan cheese, freshly grated, plus extra for serving
3 eggs, lightly beaten
1.5 litres/2 1/2 pints Meat Stock


1.Cook the Swiss chard in salted, boiling water until tender, then drain and leave to cool. Squeeze out as much liquid as possible and shred. Mix together the chard, Parmesan, eggs, a pinch of salt and a ladleful of stock.
2.Bring the remaining stock to the boil, then whisk in the chard mixture. Simmer gently for 5 minutes, then ladle into a soup tureen. Serve with Parmesan.

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