(This stock can be put in containers and frozen, then used when needed.) Do not brown. Cream of Swiss Chard Gruyere Soup. The content of this field is kept private and will not be shown publicly. With a milder taste than spinach, adding chard to the soup is an easy way to sneak the vegetables into the kid’s meals. Simmer 1 hour. Delicious soup, but didn’t mention to remove the bay leaf before blending! Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont. Season and serve. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, … You basically simmer the sauteed onions and garlic with the chard and broth, blend it up, add the coconut milk, and enjoy! Cream of Swiss Chard Soup “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. In a large saucepan, heat oil over medium-low heat. Even my husband liked it, and he considers soup without meat “girlie.” It was surprising that so much flavor could come from very simple and few ingredients. For this white bean soup, we paired cannellini beans with Swiss chard, a nutritious, green leafy vegetable. “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Add the chard to the soup … Fold each leaf in half and cut out the stem. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont Yield: Serves 6-8 Serve with a sprinkle of fresh Parmesan, and grilled or toasted whole grain bread and a wedge of lemon. Add stock to roux gradually, stirring until slightly thickened and smooth. Add the bell pepper and green onions, and cook, … You must have JavaScript enabled to use this form. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont. “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Heat stock in large pot. Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame. This setting should only be used on your home or work computer. Blend in batches, adding the rest of the stock, until the mixture is completely smooth. Add Swiss chard, onion, and bay leaf. Return to the … Let stiff little chopped bay bits. In another large pot, melt butter and stir in flour to make roux. Simmer 30 minutes. That’s it! Rather, I stirred in a little homemade plain yogurt at the end. Cook over low heat for 8 minutes. The only change I made was to not use cream. Like you, I used chard from our garden. Old-Fashioned Homemade Chicken and Dumplings, Yankee Magazine’s Ultimate New England Winter Guide, Yankee Magazine’s Ultimate New England Summer Guide, 63 Reasons Why We Love the Cape & Islands, Yankee Magazine’s Ultimate Guide to Autumn in New England, Get Rid of Skunk Odor | Methods to Deskunk Your Dog, 10 Prettiest Coastal Towns in New England. 1 bunch of swiss chard 6 tablespoons butter 1/4 cup flour 1 onion, diced 3 cups chicken or vegetable stock 3 cups whole milk 1 cup finely grated gruyere cheese, plus more for serving salt and pepper to taste. This soup recipe is really simple: onion, garlic, chard, cumin, salt, broth, and coconut milk. Pass through food mill or blender; add heated milk and cream. I couldn’t really taste the cumin, but I could tell that it added a lot of depth. Add broccoli, cauliflower puree, kale and chard stems, and leaves and cook for another 10-15 minutes, until vegetables are tender. BONUS: You’ll also receive our Almanac Companion newsletter! Custom programming and server maintenance by. This is the best creamed chard soup I’ve ever eaten. Separate chard stems and leaves.
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