Chard soup

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Grønnsaker og røtter, s. 83 (falt i det fri)

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1
Make the soup base
Melt the butter, stir in the flour and thin with the stock to a smooth soup.
2
Add the chard
Add the washed, finely chopped or minced chard and season with salt. The soup must not boil after the chard has been added.

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