Source: dLife

A creamy leek and Swiss chard soup with hard boiled eggs.

Servings

1 fresh leeks (about 1 1/2 inch thick)
0.75 lb chopped swiss chard
3 cup low fat unsalted chicken broth
1 cup whole milk
0.25 tsp black pepper (or white pepper)
1 large hard-boiled eggs , very finely chopped
0.25 cup fresh chives , minced
1 pinch salt

1 Cut off and throw away stem end and green top from leek and peel off the outer layer. Slice leek in half lengthwise and run each half under cold running water, separating layers to fully clean. Roughly chop.
2 Wash and drain chard and cut off discolored stem. Thinly cut chard lengthwise and roughly chop.
3 Combine broth, leek, and chard in a medium pot. Let boil over high heat. Place lid on pot, lower heat, and simmer 12 minutes or until leek and chard are very soft.
4 Using a slotted spoon, move leek and chard to a blender or food processor. Pour in 1/2 cup cooking liquid and puree until smooth. Spoon mixture back into pot. Stir in milk and pepper and cook 3 to 4 minutes.
5 Spoon soup into bowls and add egg, chives, and salt to taste.

Be sure not to scald the milk at the end, it will ruin the flavor.