Rustic Cream of Baby Chard Soup with Bacon Spam
Cream of Baby Chard Soup with Bacon Spam is a rich, comforting soup that blends the mild, earthy flavor of tender baby chard with the savory, smoky punch of crispy Bacon Spam. Velvety smooth thanks to a blend of sautéed aromatics and cream, this hearty soup is both satisfying and unique. The Spam adds meaty depth and texture, making it a full meal in a bowl. Balanced with a hint of garlic, optional nutmeg, and a touch of lemon for brightness, it’s a flavorful twist on classic leafy green soups—perfect for cool days or cozy dinners.
Ingredients
Method
Sauté Spam
- In a large pot, melt 2 tablespoons of the butter over medium heat.
- Add the diced Bacon Spam and cook until browned and crispy, about 5-7 minutes. Remove the Spam from the pot and set aside.
Sauté Aromatics
- In the same pot, add the remaining 2 tablespoons of butter.
- Add the chopped onions and garlic, sauté until the onions are translucent and fragrant, about 5-7 minutes.
Cook Baby Chard
- Add the chopped baby chard leaves to the pot.
- Cook until the chard is wilted and tender, about 5 minutes.
Add Broth
- Pour in the chicken or vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to let the flavors meld.
Blend Soup
- Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend in batches.
- Return the blended soup to the pot.
Add Cream and Spam
- Stir in the heavy cream.
- Return the cooked Bacon Spam to the pot.
- Season with salt and pepper to taste. Add a pinch of nutmeg if desired for a hint of warmth.
- If using, stir in the lemon juice for a touch of brightness.
Heat Through
- Heat the soup gently over low heat until it is warmed through. Do not boil, as this can cause the cream to curdle.
Serve
- Ladle the soup into bowls.
- Garnish with croutons or grated Parmesan cheese if desired.
Notes
Enjoy your creamy and delicious Baby Chard Soup with Bacon Spam!
Adjust Serving Size:
Makes 6 to 8 servings
- 6 large bowls (about 1.5 to 2 cups per serving) — if serving as a main dish.
8 smaller bowls (about 1 to 1.25 cups per serving) — if serving as a starter or side.
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