Cream of Chard Soup

Cut the stalks of the chard into small pieces, rinse the individual leaves and remove the leaf ribs. Cut the ribs into 2 cm wide strips, add to the clear soup with half of the leaves, season with pepper and nutmeg. Peel onion, add to clear soup, soften for 35 minutes. Remove onion. Finely grind soup with blender. Knead butter well with flour, form into small balls, stir into boiling soup and make 5 min. stirring until completely dissolved. Stir in whipped cream, add chopped Roquefort. Cut remaining chard leaves into very fine strips, add to soup for another 5 min. Pull and bring to the table.

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