Leek and Chard Bisque
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.
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- Calories: 116
- Calories from fat: 28%
- Protein: 12g
- Fat: 3.6g
- Saturated fat: 1.7g
- Carbohydrate: 10g
- Fiber: 1.8g
- Sodium: 277mg
- Cholesterol: 62mg
- 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
- 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.
- 2. Rinse and drain chard. Trim off discolored stem ends and discard. Thinly slice stems crosswise and coarsely chop leaves.
- 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.
- 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.
- 5. Ladle bisque into wide bowls. Sprinkle equally with chopped egg and chives. Add salt and more pepper to taste.
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