Herb, Chard, And Feta Soup

• Soup
• 2 Tblsp EVOO
• 1 lg onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 lb Swiss chard leaves (center ribs and stems removed) or spinach, coarsely chopped (about 10 cups)
• 3 1/2 cups vegetable broth
• 1 cup coarsely chopped flat leaf parsley
• 1/2 cup coarsely chopped cilantro
• 1/4 cup mint leaves
• 1 Tblsp dried mint
• 1 Tsp grated nutmeg
• 1 Tblsp fresh lemon juice
• salt and pepper
• Garnishes
• 5oz plain Greek yogurt
• 1/2 cup mixed chopped herbs (like parsley, cilantro and mint)
• 4ox feta cheese, crumbled, divided
• Additional lemon juice and EVOO optional

1. SOUP
2. Heat oil in large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7-8 minutes. Stir in chard, broth, parsely, cilantro, fresh and dried mint and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, puree soup in a blender until smooth. Return to pan. (Can be made ahead and stored for up to 8 hrs before reheat and garnishing)
3. GARNISH
4. Place 1/3 of the yogurt in a medium bowl. Add 1/2 cup warm soup and whisk until smooth. Repeat process twice more, adding a total of 1 cup of soup. Whisk yogurt mixture into soup in sucepan. Stir 1/4 cup herbs and half of feta into soup. Season to taste with salt, pepper and lemon juice. Ladle soup into bowls adn garnish with remaining 1/4 herbs and 2oz feta cheese . Drizzle with oil if desired.

onion, garlic, swiss chard, vegetable broth, flat leaf parsley, cilantro, mint leaves, mint, nutmeg, lemon juice, salt, yogurt, mixed chopped herbs, feta cheese, lemon juice

Taken from www.epicurious.com/recipes/member/views/herb-chard-and-feta-soup-52820251 (may not work)