In a blender, purée the chard and milk until smooth. Set aside.
Melt the butter in a large saucepan over medium heat. Sauté the garlic until lightly browned.
Add the flour slowly, whisking to break up any clumps, and cook it for about 1 minute.
Add the chard purée, stirring constantly. Slowly bring the soup to a simmer (it will thicken as it heats). When it reaches a gentle simmer, add nutmeg and salt and pepper. Serve immediately.
3 cups chard, washed and coarsely chopped
3½ cups milk or milk substitute
3 Tbsp. butter
1 garlic clove, minced
3 Tbsp. flour
Pinch of nutmeg
Salt and pepper to taste
3½ cups milk or milk substitute
3 Tbsp. butter
1 garlic clove, minced
3 Tbsp. flour
Pinch of nutmeg
Salt and pepper to taste
This article appears in October 2024.