In a large saucepan, heat oil over medium-low heat. Simmer 30 minutes. Delicious soup, but didn’t mention to remove the bay leaf before blending! Return to the … “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Fold each leaf in half and cut out the stem. In another large pot, melt butter and stir in flour to make roux. This is the best creamed chard soup I’ve ever eaten. Add stock to roux gradually, stirring until slightly thickened and smooth. BONUS: You’ll also receive our Almanac Companion newsletter! Heat stock in large pot. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, … Custom programming and server maintenance by. Cream of Swiss Chard Soup “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont Yield: Serves 6-8 Simmer 1 hour. With a milder taste than spinach, adding chard to the soup is an easy way to sneak the vegetables into the kid’s meals. Rather, I stirred in a little homemade plain yogurt at the end. You basically simmer the sauteed onions and garlic with the chard and broth, blend it up, add the coconut milk, and enjoy! Add the chard to the soup … Add Swiss chard, onion, and bay leaf. You must have JavaScript enabled to use this form. Do not brown. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont. Cook over low heat for 8 minutes. “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Like you, I used chard from our garden. That’s it! 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. Pass through food mill or blender; add heated milk and cream. 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. “Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Separate chard stems and leaves. Add broccoli, cauliflower puree, kale and chard stems, and leaves and cook for another 10-15 minutes, until vegetables are tender. This soup recipe is really simple: onion, garlic, chard, cumin, salt, broth, and coconut milk. Serve with a sprinkle of fresh Parmesan, and grilled or toasted whole grain bread and a wedge of lemon. (This stock can be put in containers and frozen, then used when needed.) Add the bell pepper and green onions, and cook, … 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. Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame. I couldn’t really taste the cumin, but I could tell that it added a lot of depth. Cream of Swiss Chard Gruyere Soup. Blend in batches, adding the rest of the stock, until the mixture is completely smooth. This setting should only be used on your home or work computer. The only change I made was to not use cream. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont. Season and serve. The content of this field is kept private and will not be shown publicly. For this white bean soup, we paired cannellini beans with Swiss chard, a nutritious, green leafy vegetable. Let stiff little chopped bay bits.

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