Cream of Swiss Chard Gruyere Soup

April 22, 2015
3 Ratings
  • Serves 4
Author Notes

Swiss chard and gruyere stand in for broccoli and cheddar in a greens soup that's creamy and comforting. —Early Morning Farm

What You'll Need
  • 1 bunch swiss chard
  • 6 tablespoons butter
  • 1/4 cup all purpose flour
  • 1 onion, diced
  • 3 cups chicken or vegetable stock
  • 1 cup finely grated gruyere cheese
  • 3 cups whole milk
  • salt and pepper to taste
  1. Separate chard stems and leaves. Fold each leaf in half and cut out the stem. Thoroughly wash stems, then dice. Roll leaves into a big bundle, then finely slice. Transfer leaves to a salad spinner and submerge leaves in water, then lift out the strainer basket to rinse. Repeat several times. Spin leaves dry and set aside.
  2. Melt butter over medium heat in a stockpot. Add onions and chard stems, sauté until soft about 5 minutes. Sprinkle flour in and stir until a smooth paste is formed. Add stock 1 cup at a time, whisking until smooth. Stir in milk and bring to a simmer. Add chard leaves in batches (about 4 – 6 cups leaves total, depending on desired consistency) and simmer soup about 5 – 8 minutes more until chard is softened, but still green.
  3. Purée soup, using an immersion blender or blender. Use caution when blending hot liquids! Stir cheese into puréed soup and serve warm, garnished with more cheese.
  4. This soup is great on it’s own, but I enjoyed the added crunch of fresh croutons.

See what other Food52ers are saying.

  • Alja Musarro
    Alja Musarro
  • Early Morning Farm
    Early Morning Farm
  • suzannemcn
  • cbloomer

4 Reviews

suzannemcn August 5, 2020
Loved the soup. Made a bigger batch and used 1/2 cup of half canola oil and half butter. Added 4 cups chicken broth and 4 cups milk. Did not add the cheese but will some day when I use it as our main dish. Oh, I used 1 1/4 lbs beet greens very similar to swiss chard. I give it a 5 star.
Alja M. June 1, 2020
Swiss Chard is so under appreciated as a green. That makes me sad as I love it and it's abundant this time of year in farmers markets and gardens. So I was very happy to find this recipe. It's delicious! I'm quite sure that one cup of cheese iss a typo so I doubled (tripled?) it. I might try a little less stock next time as I prefer creamier textured soups. Nonetheless, fabulous! Try it with a dollop of sour cream or creme fraiche (you're welcome)!
cbloomer September 29, 2015
In step 2 you say "stir in milk" but no milk is given in the list of ingredients.
Early M. September 29, 2015
Thank you so much for noting this! It is 3 cups whole milk.