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Cream of Swiss Chard Soup

Cream of Swiss Chard Soup
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Yield: Serves 6-8

"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


  • 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.
Updated Tuesday, April 1st, 2008

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