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Chard Bisque or Buttery Chard Soup

ecipe submitted by Chris and Vicki Hartman. Add your beet greens, and another half of everything else if you wish!


  • 1 bunch of chard
  • 3 T butter
  • 3 T Extra Virgin OO
  • 2 T flour
  • 1/2 c. half and half or milk
  • 4-6 c. broth (chicken or veggie)
  • Salt and Pepper to taste


1. chop stalks of chard and, in large soup pot, saute in some of the butter and EVOO covered for about 3 or 4 minutes, stirring occasionally 2. make a rue with the rest of the butter and the flour in a separate pan 3. add half and half to the rue and whisk.  remove from heat. 4. add broth and remaining chard (washed and chopped) to the soup pot.  cover and let cook down for about ten minutes 5. add rue mixture. 6. let cook for a few more minutes.  add salt and pepper. 7. run through food processor or hand blender. 8. taste and adjust seasoning.  lemon is also really yummy in here.