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Parmesan and Pureed Greens Soup

Parmesan and Pureed Greens Soup

Rebecca Haley-Park
Umami-laden parmesan broth serves as the base of this light soup. Feel free to sub in any leafy green for the chard—collard greens and kale work particularly well. For a fun dinner party starter, serve this soup in shooters. Interested in learning about the difference between Parmigiano Reggiano and parmesan? Click here for the whole story.


  • 8 cups water
  • 1 cup Parmigiano Reggiano rinds
  • 3 tablespoons unsalted butter
  • 4 garlic cloves chopped
  • 1 bunch Swiss chard stems removed, chopped (about 5 cups)
  • 2 cups chicken broth
  • Salt to taste
  • Ground black pepper to taste
  • Parmesan shavings to garnish


  • In a large stockpot, combine water and parmesan rinds, and bring to a boil. Reduce heat to low, and simmer for 2 hours. Strain broth, and set aside, discarding the parmesan rinds.
  • In a stockpot over medium-low heat, melt butter. Once melted, add garlic, and cook for 3 minutes, stirring often to ensure garlic does not brown. Add chard, and cook 2 additional minutes.
  • Add parmesan and chicken broths to the pot, and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Turn off heat, and let soup cool for 5 minutes.
  • In a blender, puree the soup, working in batches if necessary, until a smooth consistency is achieved and all bits of green have been pulverized. Return soup to pot, and warm over low heat. Add salt and pepper to taste, and serve topped with parmesan shavings.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Photographer Dominic Perri

Dominic Perri is a passionate food photographer splitting his time between Massachusetts and New York City. He has been professionally photographing food for almost 10 years. See more of his work at http://www.dominicperri.com/