Potage Garbure Dauphinoise (Squash and Chard Garbure)

Ingredients

• 1 small onion
• 1 potato
• 150 grammes squash
• butter
• 1 litre water
• 6 or 8 chard leaves
• 8 grammes salt
• slices of household bread
• grated cheese
• milk
• butter

Instructions

1. Shred the onion, potato and squash and stew them in butter.
2. Moisten with the water, add the shredded chard leaves and the salt, and cook gently.
3. Drain the vegetables as soon as they are cooked, keeping the cooking liquid; crush them with the whisk and reduce the purée strongly.
4. Garnish the oven-dried slices of household bread generously with the purée, dust with grated cheese, gratinate, and simmer as for the preceding Garbure.
5. Add to the vegetable cooking liquid the milk needed to bring the soup to point, and butter lightly.
6. Send the gratinated crusts at the same time as the soup.