Herb, Chard and Feta Soup

I stole the pic from Bon Appetit magazine because my picture didn't turn out very pretty.

I made this recipe from Bon Appetit for the starting course of Christmas dinner.  Don't be fooled by the fancy picture. Accomplishing this level of presentation is very easy and the garnish actually contributes to the flavor and texture of the soup so don't skip on the pretty finishing touches. 

Ingredients
2  tbsp olive oil
1 large onion (chopped)
1 bulb of whole roasted garlic (skins removed)
1 lb. Swiss Chard leaves (removed center ribs)

3 1/2 cups vegetable broth
1 cup flat leaf parsley (chopped)
1/2 cup fresh cilantro (chopped)
1/4 cup fresh mint leaves (chopped)
1 tbsp dried mint
1 tbsp fresh lemon juice
1 large carton of Greek yogurt
a large pinch of salt and pepper to taste

Garnishes
1/2 cup mixed chopped herbs (parsley, cilantro, & mint)
4 oz. feta, crumbled
salt and pepper
olive oil

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often for about 7 minutes.
2. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat and simmer, stirring occasionally, until chard is tender, about ten minutes.
3. Stir in lemon juice, roasted garlic, salt and pepper.
4. In small batches, puree soup in a blender until smooth.  Since the soup is hot, you need to leave the vent at the top open.  Cover the vent at the top with a paper towel to prevent spills.
5. Spoon soup into bowls.  Add a large spoonful of Greek yogurt and a tablespoon of feta to each bowl. Whisk to combine. 
6. Sprinkle chopped herbs on to top of each dish. Top with feta and sprinkle with pepper.

Note: I accidentally used Swiss chard with red ribs instead of Swiss chard with white ribs.  The BA recipe didn't specify which to use.  You will get the same taste with either but your soup will turn out brown if you used the red ribbed chard.  Using white ribbed chard will produce the color of soup shown above.