Herb, Chard & Feta Soup

Chard is SUPER prolific right now…we have been enjoying lots of different chard recipes at Farmer lunch.  Here is a new one courtesy  of Bon Appetit we are looking forward to…perhaps even with some homemade goat feta!


2 TBSP olive oil

1 large onion, coarsely chopped

2 garlic cloves, crushed

1 pound Swiss chard leaves (center ribs and stems removed)

3 1/2 cups broth or stock

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 nutmeg

1 tablespoon fresh lemon juice

Kosher salt and freshly ground black pepper


5 ounces plain Greek-style yogurt (about 1/2 cup)

1/2 cup mixed chopped herbs (such as parsley, cilantro, and mint),

4 ounces feta, crumbled, divided

Kosher salt and freshly ground black pepper

Fresh lemon juice (optional)

Olive oil (optional)

Preparation for 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.

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.


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. S

tir 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.