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Leek and Chard Bisque
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 60.1
Total Carbs 5.6 g
Dietary Fiber 0.7 g
Sugars 3.2 g
Total Fat 2.3 g
Saturated Fat 1.1 g
Unsaturated Fat 0.2 g
Potassium 222.4 mg
Protein 4.7 g
Sodium 372.5 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Meat , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  fresh leeks
0 3/4 lb  chopped swiss chard
3 cup  low sodium chicken broth
1 cup  whole milk
0 1/4 tsp  black pepper
1 each  large hard-boiled eggs
0 1/4 cup  fresh chives
1 pinch  salt
  1. Cut off and discard stem end and green top from leek and remove outer layer. Slice leek in half lengthwise and run each half under cold running water, separating layers to fully clean. Chop into large pieces.
  2. Wash and drain chard. Cut off discolored stems. Cut chard lengthwise and chop into large pieces.
  3. In large saucepan, combine broth, leek, and chard. Bring to boil over high heat. Cover, lower heat, and simmer 12 minutes or until leek and chard are very soft.
  4. Using slotted spoon, transfer leek and chard to blender or food processor. Add 1/2 cup cooking liquid and purée until smooth. Transfer puréed vegetable back into pot. Add milk and pepper, stir constantly. Cook 3 to 4 minutes, being careful not to scald milk.
  5. Ladle soup into bowls. Garnish with chopped egg, chives, and salt to taste.

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