Creamy Swiss Chard Soup

Name: Creamy Swiss Chard Soup
Ingredients: 2 tbsp. olive oil; 1 leek, chopped; 3/4 cup chopped fennel, plus fronds, for garnish; 2 cloves garlic, chopped; 1/2 tsp. ground nutmeg; 2 large bunches green Swiss chard (about 1 lb.); 3 cups vegetable stock; 2 tbsp. fresh lemon juice; 1/3 cup heavy cream; Feta and beet chips, for garnish

The veggie soup gets topped with beet chips for an extra health boost.

Author:: Renae E. Wilson
Publish date:: Jan 11, 2021

creamy swiss chard soup — Photography by Kate Mathis

Recipe by Renae E. Wilson

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here .


Sart to Finish: 25 Minutes	Servings: 4

Ingredients

2 tbsp. olive oil
1 leek, chopped
3/4 cup chopped fennel, plus fronds, for garnish
2 cloves garlic, chopped
1/2 tsp. ground nutmeg
2 large bunches green Swiss chard (about 1 lb.)
3 cups vegetable stock
2 tbsp. fresh lemon juice
1/3 cup heavy cream
Feta and beet chips, for garnish

Preparation

Bring a large pot of salted water to a boil. In another pot, heat oil over medium. Add leek, chopped fennel, garlic, and nutmeg. Cook until softened, about 5 minutes. Strip chard leaves; add to water. Cook until wilted, about 2 minutes. Using slotted spoon, transfer chard to blender. Add stock and leek mixture. Blend until smooth. Pour back into pot and heat over medium until warm; season. Stir in lemon juice, then cream. Top with fennel fronds, feta, and chips.