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Leek and Chard Bisque





Yields
Makes about 5 1/2 cups; 4 servings

This recipe came together one day when the only two things growing in Everett C. Caudel's new garden were leeks and Swiss chard. A few subsequent refinements turned it into a delicate but satisfying soup.

 1 leek (about 1 1/2 in. thick)
 3/4 pound Swiss chard
 3 cups fat-skimmed chicken broth
 1 cup milk
  About 1/4 teaspoon white or black pepper
 1 hard-cooked large egg, shelled and finely chopped
 1/4 cup minced fresh chives
  Salt
Step 1
1

Trim and discard stem end and tough green top from leek; peel off and discard outer layer. Cut leek in half lengthwise and hold each half under cold running water, separating layers to rinse well. Coarsely chop.

Step 2
2

Rinse and drain chard. Trim off discolored stem ends and discard. Thinly slice stems crosswise and coarsely chop leaves.

Step 3
3

In a 3- to 4-quart pan, mix broth with leek and chard stems and leaves. Bring to a boil over high heat; cover, reduce heat, and simmer until vegetables are very tender when pierced, about 12 minutes.

Step 4
4

With a slotted spoon, transfer vegetables to a blender or food processor. Add about 1/2 cup cooking liquid and whirl until smooth. Pour purée back into pan. Add milk and 1/4 teaspoon pepper; stir just until steaming, 3 to 4 minutes.

Step 5
5

Ladle bisque into wide bowls. Sprinkle equally with chopped egg and chives. Add salt and more pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories116
% Daily Value *
Total Fat 3.6g5%

Saturated Fat 1.7g9%
Cholesterol 62mg21%
Sodium 277mg13%
Total Carbohydrate 10g4%

Dietary Fiber 1.8g7%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.