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.

How to Make It

Step 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

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

Step 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

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

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

Ratings & Reviews