1 lb. cleaned Swiss chard
2 tbsp. butter
2 tbsp. flour
1 1/2 c. chicken broth (canned or freshly made)
1/2 c. milk or sour cream

First melt butter in a wide, heavy pan. Add chopped or thinly sliced stems and cook, covered, for 3-4 minutes. Stir in chopped leaves and cook for 3-4 minutes more.

Sprinkle with 2 tablespoons flour and stir until blended. Gradually blend in chicken broth and milk or sour cream.

Cook and stir until slightly thickened. If a smooth green soup is preferred, whirl mixture in a blender until it has the consistency desired.

Season to taste with salt and pepper.

Makes 4-6 servings.