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