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Recipes
January 2012

Herb, Chard, and Feta Soup

By Yotam OttolenghiPhotography by Jonathan Lovekin

4.0

(32)

Image may contain Bowl Food Dish Meal Plant Vase Pottery Jar and Soup Bowl

The sharpness of feta and the brightness of lemon juice take this hearty winter soup in a bold direction.

Recipe information

  • Yield

    4 Servings

Ingredients

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 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

5

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

1

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

4

ounces feta, crumbled, divided

Kosher salt and freshly ground black pepper

Fresh lemon juice (optional)

Olive oil (optional)

Need to make a substitution?

Preparation

  1. Soup

    Step 1

    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.

  2. Garnishes

    Step 2

    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.

    Step 3

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

Nutrition Per Serving

One serving contains: Calories (kcal) 208.0 %Calories from Fat 60.6 Fat (g) 14.0 Saturated Fat (g) 5.7 Cholesterol (mg) 27.1 Carbohydrates (g) 13.8 Dietary Fiber (g) 3.2 Total Sugars (g) 7.6 Net Carbs (g) 10.6 Protein (g) 9.2 Sodium (mg) 1255.5
Explore Bon AppétitSoupSoups and StewsMediterraneanSwiss ChardLeafy GreensVegetableFetaCheeseParsleyQuickEasyWeeknight MealsMainGluten-FreeNut-FreeVegetarianKetoSimmerLunchDinner