Simple Swiss Chard Soup
Simple Swiss Chard Soup
Sometimes it’s nice to just eat a simple soup that shows off the flavor of the main ingredient. No bells, no whistles, no extra spices, twists, or complicated techniques. That’s the case with this Swiss chard soup. A simple onion, carrot, celery, and garlic base reinforced with chicken stock and, of course, the chard, makes for a bright, belly-warming winter meal. Great on its own, this healthy soup is made a little more indulgent with a dollop of yogurt or sour cream, more texturally complex with chickpea croutons, and heartier with some slices of ancho-rubbed grilled turkey.
Click here to see Swiss Chard: Not Just for Sides.
Servings
4
servings
Ingredients
- olive oil
- 1 onion, minced
- 1 large carrot, grated
- 2 stalks celery, sliced thinly
- 2 cloves garlic, minced
- 2 bunches swiss chard, chopped
- 1 cup white wine
- 1 quart chicken stock
- juice of 1/2 lemon
- 1 cup milk
- 3 tablespoon grated parmesan
- salt and pepper, to taste
- yogurt or sour cream, for serving
- chickpea croutons, for serving
Directions
- Coat the bottom of a large pot lightly with olive oil and place over medium-low heat. Sauté the onion, carrot, celery, and garlic for about 5 minutes. Add the Swiss chard and cover for 5 minutes. Add the wine, ½ quart of the stock, and lemon juice, then stir to combine. Introduce the milk.
- Blend in batches, adding the rest of the stock, until the mixture is completely smooth. Return to the pot and bring to a simmer. Add the Parmesan, then season with salt and pepper, to taste. Serve with a dollop of yogurt or sour cream and chickpea croutons. To make it a little more hearty, add slices of grilled turkey.