Leek And Chard Bisque – a delicious recipe with Swiss chard, chicken broth, milk, white, egg, fresh chives. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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 puree 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.
370
kcal
Calories
12
g
Fat
3
g
Carbs
61
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 leek (about 1 1/2 in. thick), 3/4 pound Swiss chard, 3 cups fat-skimmed chicken broth, 1 cup milk, and more.
Yes, Leek And Chard Bisque falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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