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Heat the olive oil in a large saucepan over low heat, add the onion and garlic and fry for 2-3 minutes, until softened but not yet browned.
Bring to a boil then, turn the heat down and simmer for 10 minutes.
Add the potatoes and vegetable stock.
Add the chard, herbs and nutmeg and simmer for 10 more minutes. Then, let it cool down.
Add the milk, cream and lemon juice and blend to a smooth creamy soup with help of Braun’s MultiQuick hand blender.
Season to taste.
Heat the olive oil in a large saucepan over low heat, add the onion and garlic and fry for 2-3 minutes, until softened but not yet browned.
Bring to a boil then, turn the heat down and simmer for 10 minutes.
Add the potatoes and vegetable stock.
Add the chard, herbs and nutmeg and simmer for 10 more minutes. Then, let it cool down.
Add the milk, cream and lemon juice and blend to a smooth creamy soup with help of Braun’s MultiQuick hand blender.
Season to taste.
