Creamy Swiss Chard & Goat Cheese Soup

Thanks to CSA member/contributing editor Paul Leddy for sharing this recipe. If you substitute kale, allow more sauté time for it to soften.

4 cups Swiss chard, chopped
4 to 5 cloves garlic, minced
1/4 cup finely chopped red onion
3 to 4 tablespoons olive oil
2 cups vegetable stock
2 tablespoons soft goat cheese (such as Chevre)
2 tablespoons milk
salt and pepper to taste

In a large sauce pan, sauté chard and onion in the olive oil over medium heat for 3 to 5 minutes or until soft. Add garlic and continue to cook until garlic becomes fragrant, 30 seconds to 1 minute more. Stir often to keep garlic from burning. Add broth, bring to a boil, then reduce heat to simmer. Simmer for 30 minutes. Puree with an emersion blender or food processor. Mix goat cheese and milk, add 2 teaspoons of the mixture to the soup, and mix well. Taste and add salt and pepper as needed. Pour into bowls and drizzle with the goat cheese mixture.

Serves 4.

From www.dianasaurdishes.com.

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