Chard soup with cream cheese “croutons”

  • 3 packed cups finely chopped chard leaves
  • 4 ounces cream cheese, cubed and at room temperature
  • 4 cups chicken broth
  • salt (if necessary) and pepper

Combine chard and chicken broth in a pot. Bring to simmer and cook until chard 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. Reheat if necessary. Season to taste with salt (if you’ve used canned stock, you may not need to add salt and pepper). Divide the cubed cream cheese into 3 or 4 soup plates. Pour the hot soup over the cream cheese and serve immediately. Makes 3-4 servings. Recipe from MACSAC