Directions:
- 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.
- Rinse and drain chard. Trim off discolored stem ends and discard. Thinly slice stems crosswise and coarsely chop leaves.
- 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.
- 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.
- Ladle bisque into wide bowls. Sprinkle equally with chopped egg and chives. Add salt and more pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.41 Kcal (1245 kJ) | ||
| Calories from fat | 63.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Cholesterol | 189.36mg | 63% | |
| Sodium | 940.86mg | 39% | |
| Potassium | 1944.53mg | 41% | |
| Total Carbs | 39.62g | 13% | |
| Sugars | 19.46g | 78% | |
| Dietary Fiber | 9.09g | 36% | |
| Protein | 22.79g | 46% | |
| Vitamin C | 119.7mg | 199% | |
| Iron | 9.8mg | 54% | |
| Calcium | 567mg | 57% | |
| Amount Per 100 g | |||
| Calories | 40.59 Kcal (170 kJ) | ||
| Calories from fat | 8.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 11% | |
|---|---|---|---|
| Cholesterol | 25.84mg | 63% | |
| Sodium | 128.41mg | 39% | |
| Potassium | 265.4mg | 41% | |
| Total Carbs | 5.41g | 13% | |
| Sugars | 2.66g | 78% | |
| Dietary Fiber | 1.24g | 36% | |
| Protein | 3.11g | 46% | |
| Vitamin C | 16.3mg | 199% | |
| Iron | 1.3mg | 54% | |
| Calcium | 77.4mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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