“Made from our home-grown Swiss chard, this is the most popular soup served at the inn. Use fresh lettuce, spinach, or broccoli when Swiss chard is not available.” –The Combes Family Inn, Ludlow, Vermont
Heat stock in large pot. Add Swiss chard, onion, and bay leaf. Simmer 1 hour. (This stock can be put in containers and frozen, then used when needed.) In another large pot, melt butter and stir in flour to make roux. Cook over low heat for 8 minutes. Do not brown. Add stock to roux gradually, stirring until slightly thickened and smooth. Simmer 30 minutes. Pass through food mill or blender; add heated milk and cream. Season and serve.