Creamy Swiss Chard Soup
The veggie soup gets topped with beet chips for an extra health boost.
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.