French Country Soup

Course Soups and Stews

Ingredients in this Recipe

* * * For the Cheese Toasts or Tomato Rubbed Rustic Bread * * *
1 good sized bunch of green Swiss chard or kale
1 medium leek or enough shallots to make ½ cup, sliced
1 medium yellow onion
1 really juicy tomato + a touch of coarse sea salt
1 smoked pork chop, or 1 cup chopped Black Forest ham or smoked turkey (optional, but nice)
1 stalk of celery and a handful of celery leaves (or whatever you have)
1 tablespoon butter
1 tablespoon fresh marjoram leaves
2 cloves of garlic
2 tablespoons olive oil (See note below.)
2 teaspoons fresh thyme leaves
3 large red or white (thin skinned, but not Yukon Gold) potatoes (1 ½ pounds)
4 cups of aromatic homemade chicken or beef broth (See note below.)
A generous handful of parsley leaves
Black pepper
Bread, sliced on the angle if it’s a baguette or batard
Grated cheese (Parmigianno Reggiano, Gruyere, Manchego, whatever you like) * OR *
Salt
Stone ground mustard (optional)

See Full Recipe at Food52