Swiss Chard Soup

I’m not certain where I get my frugal tendencies.

It really doesn’t matter – I have them. At least I have them when it comes to my potager.

Maybe it’s because I nurse the plants along: watering them, monitoring them, and protecting them (as best I can). Once they start producing edible food I have a very hard time sending it to the compost.

That’s true even of the ones I’m not overly fond of.

Like chard.

I like chard but I don’t love it.

I like it because it’s early – always the first vegetable we get every year. It’s amazingly healthy and I am always happy with the ways I cook it.

But it’s bitter. On it’s own, without onion or bacon (or both) or mustard or something it’s not a favorite.

This year, after a slow start, it’s gone crazy. It started to bolt earlier this week so I decided it was time to cut it back. I do that every year about this time. I cut it down to 3 – 4 inches, then by early fall we have another nice crop.

As I was cutting I noticed that the leaves were really nice…. Too nice to just throw away.

Soup?

I googled it…… Nothing looked very promising.

Story continues after the recipe:

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Swiss Chard Soup

Serve with a dollop of sour cream or Greek yogurt or a bit of crumbled feta.

  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Soup

Ingredients

Scale
  • 16oz (500gr) chard leaves, roughly chopped
  • 16oz (500gr) summer squash or zucchini, halved, then sliced
  • 8oz (250gr) potato, roughly chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (32oz, 1000ml) chicken or vegetable stock
  • 1 tbs dry mustard
  • 1 tbs marjoram
  • 1/4 cup celery leaves
  • 1 tbs olive oil

Instructions

  • In medium soup pot sauté onion, garlic in oil until transparent, about 5 minutes. 
  • Add remaining ingredients and heat to boiling.
  • Reduce heat, cover and simmer for 15 – 20 minutes, until potatoes are tender.
  • Purée, adding water if needed.
  • Serve or freeze for winter lunches.

Notes

I made this for the freezer so I wanted it to be thick.  Add more stock as needed to taste. I like to stir in some heavy cream when serving.

Keywords: chard soup, squash soup

Swiss Chard Soup

The chard soup recipes I found online all had cream or sour cream or cheese added at the end, which I didn’t want as I was making it for the freezer.

I expected it to be bitter so I googled ways to counter-act bitterness. The only answer I could find was salt.

It would need something to add body to it as just chard would make a rather watery soup. Funny thing…. I had a basket-full of summer squash sitting on the counter.

I made the soup as above in the recipe, but without the potatoes.

It was bitter…. and salty. I may have overcompensated. I usually dilute the stock as it tends to be too salty for my taste as is but I didn’t this time.

Did I mention that it was also a bit thin?

I put it in the fridge while I pondered the situation.

A potential solution came to me about 3am….. potatoes.

The next morning I boiled 8oz of potatoes in unsalted water. When they were very soft I cooled them in cold water and drained them. I combined the potatoes with enough of the soup to make the blender function and puréed the lot. Then I combined the contents of the blender with the rest of the soup.

I tasted.

It was good….. Good enough that I am happy to post the recipe. The bitterness was now a barely noticeable but pleasant undertone and the saltiness was gone. I’ll be perfectly happy to have this for lunch when winter comes. If I were serving it to guests I would add the yogurt or cream or feta – just to tart it up a bit.

It’s not the pretty, bright green of spinach soup but it does have all the healthy goodness. I’ll make more.

2 thoughts on “Swiss Chard Soup”

  1. I’m not a big chard fan either. Not a big frisee fan as well, along with a few other ‘leaves’. I think they all fall into the same bitter category. But this looks good! And really, one can make soup out of just about anything and if you understand the underlying flavors before you toss them in the pot, you can usually come up with something pretty tasty 🙂

    I have a few green tomatoes, but just a few. I’ve picked some more green beans and my cuke plant is covered in flowers though I’ve only gotten three cukes so far. But my pepper plants…still haven’t grown at all. They’re still the same size they were when I planted them mid May. I have no idea why.

    • I finally picked some green beans – they were wonderful. Last year I had none so I’m grateful, even though the plants look pathetic. Gave up on cukes as they were always bitter… I miss them.Lots and lots of green tomatoes, but I found a tomato worm last night. Something new to worry about 😉

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