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Herb, Chard, and Feta Soup

Ingredients

For the Soup:
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 pound Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
  • 3 1/2 cups Field Day Organic Vegetable Broth
  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup fresh mint leaves
  • 1 tablespoon dried mint
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
Garnishes (Optional):
  • 5 ounces Wallaby Organic Greek Yogurt
  • 1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint), divided
  • 4 ounces Neighborly Farms Feta Cheese, crumbled, divided
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice (optional)
  • Olive oil (optional)

Recipe

Soup:
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7-8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg.

Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.

Garnishes:
Place 1/3 of yogurt in a medium bowl. Add 1/2 cup warm soup; whisk until smooth. Repeat process twice more, adding a total of 1 cup more soup. Whisk yogurt mixture into soup in saucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper, and lemon juice, if desired.

Ladle soup into bowls and garnish with remaining 1/4 cup herbs and 2 oz. feta. Drizzle with oil, if desired

 

Recipe adapted from Bon Appetit

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