An elegant and easy first-course soup. Use the leaves from any kind of chard—white-stemmed, red, or rainbow.
And what to do with the stems? They are delicious sautéed or stir-fried, or added to soups.
1. Bring chicken broth to a simmer in a pot. Stir in chard and cook gently until it is wilted and tender, about 6 minutes. You may leave it as is or puree it with an immersion blender or in a food processor or blender.
2. If you’ve pureed it, reheat the soup. Season to taste with salt and pepper (if you've used canned stock, you may not need to add any salt). Divide the cubed cream cheese into 3 or 4 wide, shallow soup bowls. Ladle the hot soup over the cream cheese and serve immediately.
Copyright by Terese Allen