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.