1 large bunch swiss chard, chopped
diced onion or scallions
1 bay leaf
6 Tablespoons butter
3 Tablespoons flour
1 can coconut milk
Salt and pepper to taste
Heat stock in large pot. Add Swiss chard, onion, and bay
leaf. Simmer 1 hour. In another large pot, melt butter and stir in flour to make roux.
Cook over low heat for 8 minutes. Do not brown. Add stock to roux gradually,
stirring until slightly thickened and smooth. Simmer 30 minutes. Pass through a blender; add coconut milk. Season and serve.