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.
- 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 Tablespoons grated Parmesan
- Salt and pepper, to taste
- Yogurt or sour cream, for serving
- Chickpea croutons, for serving
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.