Herb, Chard, and Feta 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
- 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)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro, fresh (1/2 cup)
- Flat-leaf parsley (1 cup)
- Herbs, mixed (1/2 cup)
- Mint, fresh leaves (1/4 cup)
- Mint, dried (1 tablespoon)
- Onion, large (1)
- Swiss chard (1 pound)
- Canned Goods
Vegetable broth (3 1/2 cups)
- Cooking & Baking
- Garlic cloves (2)
- Kosher salt and freshly ground black pepper (2)
- Nutmeg (1 teaspoon)
- Olive oil (2 tablespoons)
- Olive oil (1)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Lemon juice, Fresh (1)
- Dairy
- Feta (4 ounces)
- Greek-style yogurt, plain (5 ounces)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published December 29, 2011 (1 year ago).
87 people saved this recipe.
