Swiss chard soup vegetarian

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The summer garden in Kansas City has many offerings, but one frequently overlooked is Swiss chard. I love greens—all kinds of them—but Swiss chard is my favorite. In addition to being delicious and versatile, it is easy to grow, very tolerant of our climate, beautiful, and you get at least two years out of one…

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Slightly adapted from Food52. Note: If possible, get your hands on some good, tender Swiss chard for this recipe. We've been getting beautiful chard from our CSA as well as from the Niskayuna Co-op, which carries chard from Hope Valley Farm. Farmers' markets, obviously, are a great source. Bread crumbs: Once, when I made this, I was out of bread — the horror! — and I used two English muffins instead. Worked like a charm.

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