- Chard soup, like cabbage or lettuce soup, can be made from nothing more than chard, water, and salt, But this recipe is a bit fancier—it adds a couple of eggs, a small onion, and some pepper.
- Cut the chard leaves (a bunch or about 1 pound) once lengthwise into ribbons, then crosswise into half-inch sections. Cut the stalks in 1/4-inch to 2-inch slices.
- Chop the onion then sauté it with a dash of oil until it is translucent.
- To 4 cups of water or vegetable stock in a soup pan, add the chard and onion.
- Simmer uncovered for 10 to 30 minutes. Chard is nearly all water, so it doesn’t absorb much if any liquid during cooking. It won’t break down quickly either; this will be a thick soup.
- Beat some of the hot soup into a bowl with 2 eggs, then beat this mixture back into the soup and simmer a few more minutes
- Season with salt, pepper, garlic, parsley, or cilantro to taste. If you prefer, season with soy sauce or lemon juice; these can be added to the soup or beaten in with the eggs before they are added.
- Serve immediately accompanied by some sour cream or yogurt if you like.
This soup can be done with spinach mustard greens, Brussels sprouts, cabbage, or lettuce.