For the Soup:
2 tablespoons olive oil1 large onion, coarsely chopped2 garlic cloves, crushed1 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 parsley1/2 cup coarsely chopped fresh cilantro1/4 cup fresh mint leaves1 tablespoon dried mint1 teaspoon freshly grated nutmeg1 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 pepperFresh lemon juice (optional)
Olive oil (optional)
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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This recipe was most recently featured in
Boston Organics Newsletter No. 17 of 2013.