This was a pretty good solution to a bunch of aging produce in the fridge.

3 carrots, roughly chopped

2 onions, roughly chopped

3 stalks celery, roughly chopped

salt and pepper

1/2 lb baby rainbow chard

1 L broth, I used homemade turkey

sour cream, to serve

Simmer the carrots, onions and celery in the broth until it’s very tender. Add the chard and cook until it’s wilted. Puree with a stick blender. Season with salt and pepper to taste.

When you serve it, stir a spoonful of sour cream into each serving.