Chard Soup with Cream Cheese “Croutons”

Madison Area CSA Coalition


  • 3 packed cups finely chopped chard leaves
  • 4 cups chicken broth
  • Salt (if necessary) and pepper
  • 4 ounces (½ of an 8-ounce package) cream cheese, cubed and at room temperature


Combine chard and chicken broth in a pot. Bring to simmer and cook until chard is wilted an 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 use salt) and pepper. Divide the cubed cream cheese into three or four soup plates. Pour the hot soup over the cream cheese and serve immediately. Makes 3-4 servings.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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