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8
first-course servings or 4 main-course servingsEasy
Published 1998
Swiss chard is mostly available in the fall—that is its peak time—but in some areas, it can be found all year. There are two kinds, white-stemmed green-leafed chard and the stronger-flavored red or ruby chard, also known as rhubarb chard, with its red-veined leaves and licorice-thin stems. There is a pronounced difference in the taste. The red is very beet-y. If you don’t like beets, you won’t like it. The white is milder.
I have used the milder green leaves in this soup, but the ea