Cream of Swiss Chard Soup

3.50 avg. rating (71% score) - 4 votes

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


  • 1-3/4 quarts hot chicken stock
  • 3/4 pound Swiss chard, chopped
  • 3 ounces diced onion
  • 1 bay leaf
  • 3 ounces butter
  • 3 ounces flour
  • 1 pint hot milk
  • 1/2 pint hot light cream
  • Salt and pepper to taste
  • 1/4 teaspoon nutmeg


Heat stock in large pot. Add Swiss chard, onion, and bay leaf. Simmer 1 hour. (This stock can be put in containers and frozen, then used when needed.) In another large pot, melt butter and stir in flour to make roux. Cook over low heat for 8 minutes. Do not brown. Add stock to roux gradually, stirring until slightly thickened and smooth. Simmer 30 minutes. Pass through food mill or blender; add heated milk and cream. Season and serve.
  • This is the best creamed chard soup I’ve ever eaten. 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. The only change I made was to not use cream. Rather, I stirred in a little homemade plain yogurt at the end. Like you, I used chard from our garden.

  • Delicious soup, but didn’t mention to remove the bay leaf before blending! Let stiff little chopped bay bits.


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