Parmesan Soup



  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cups chopped leek greens
  • 2 cloves crushed garlic
  • 4 sprigs thyme 6 parsley stems
  • 1/2 teaspoon of whole black peppercorns
  • 3 32-ounce containers of low sodium chicken stock
  • 2 pieces of parmesan rind, roughly 5" by 2" each
  • Parsley leaves (for garnish)


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, chopped
  • 6 cups white Swiss chard chopped (cleaned of stems and washed)
  • 1/4 cup water
  • 1/4 cup grated parmesan
  • Salt and black pepper to taste
  • 18 won ton wrappers (square)


  1. Heat olive oil in a large stock or soup pot. Add onions, leeks and garlic and cook on medium high, stirring often for about 6 to 8 minutes until onions and leeks are soft.
  2. Stir in thyme, parsley, and black peppercorns and cook for an additional minute. Add chicken stock and parmesan rind and bring to a simmer. Simmer for 40 minutes, and strain through a fine mesh strainer. Reserve the soup in a large soup or stockpot.


  • For preparing the dumpling, heat a large sauté pan, add olive oil. Add onion and garlic to the pan and sweat for 6 to 8 minutes on medium heat, or until the mixture is translucent.
  • Add Swiss chard and cook for eight minutes stirring often. Add one cup of water, cover pan with a lid and continue to cook for six to eight minutes or until the chard is tender.
  • Remove pan from heat, drain any excess water, and stir in parmesan. Taste and adjust seasoning with salt and pepper, if necessary. Allow mixture to cool.
  • Place 1/2 tablespoon of mixture into the center of each won ton wrapper.
  • Dip your finger in water and slightly dampen the outside rim of the won ton wrapper, fold each corner to match its opposite and join all four corners in the middle making sure to seal any open gaps.
  • Bring soup to a boil and drop won tons into pot. Once they rise to the surface, continue to cook for four minutes. Fill each serving bowl with three won tons and cover with 1 cup of hot soup. Garnish with parsley.