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Author Notes: Swiss chard and gruyere stand in for broccoli and cheddar in a greens soup that's creamy and comforting. —Early Morning Farm
- 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
- 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.
- 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.
- 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.
- This soup is great on it’s own, but I enjoyed the added crunch of fresh croutons.