Spinach and Chard Soup with CHAMPIGNON de Luxe Garlic Toasts

Champignon Garlic and Spinach-Chard SoupHerby and earthy, CHAMPIGNON de Luxe Garlic is the perfect cheese for spring dining. Try it melted on grilled asparagus, enveloped in fluffy buttermilk and leek omelets, or spread across a crispy baguette and paired with a vibrantly hued soup.

For this chartreuse soup, lightly sauté shallots, spinach, and green Swiss chard, and then purée with broth until smooth. The creamy and flavorful CHAMPIGNON de Luxe Garlic on toast adds the perfect counterbalance to the light and grassy greens. A final zest of lemon opens up the flavors and aromas, like opening up a window on a sunny spring day.

IMG_2084Spinach and Chard Soup with CHAMPIGNON de Luxe Garlic Toasts

2 T olive oil
3 small shallots, sliced
2 bunches spinach, stemmed and chopped (mature spinach, not baby spinach)
1 bunch green Swiss chard, stemmed and chopped
4 cups of chicken (or vegetable stock)
salt and pepper to taste
½ T lemon juice
lemon zest for garnish
1 crusty baguette, cut into ½” slices
4 oz. CHAMPIGNON de Luxe Garlic, brought to room temperature

1. In a medium, heavy bottom saucepan, sauté the shallots in olive oil until tender.
2. Add the spinach and chard to the skillet and sauté until just wilted.
3. Add the broth, salt, and pepper, and bring the broth to a simmer.
4. Turn off the heat and let cool slightly. Puree the spinach, chard, and shallots with a hand blender, or in batches using a standard blender (wait a little longer for the soup to cool before puréeing in a standard blender, and then pour back into the pot and reheat).
5. Stir in the lemon juice and adjust seasoning to taste.
6. Toast the slices of baguette. Spread each toast with CHAMPIGNON de Luxe Garlic.
7. Garnish each soup bowl with a zest of lemon (finely grated or thinly peeled), and serve with CHAMPIGNON de Luxe Garlic toasts.