Source: Charles Vollmar, Chef and Owner, Epicurian Exchange.

Serves 6-8

INGREDIENTS

2 leeks
4 bunches Swiss chard
5 cups low-sodium chicken broth or vegetable broth
2 cups whole milk
Kosher salt and freshly ground black pepper, to taste
1/4 cup crème fraîche
1 bunch chives, minced

PREPARATION

1. Trim the leeks, using the white part only, clean and finely mince.
   
   
2. Rinse the chard leaves, remove the ribs and cut them into 1/4-inch dice, and coarsely chop the leaves.
   
   
3. In a large, heavy-bottomed sauce pan over medium-high, combine the minced leeks, chopped chard stems and leaves and the chicken broth. Bring to a boil, reduce heat to a simmer, cover and cook for 10 – 12 minutes.
   
   
4. Lift the cooked chard and leeks from the cooking liquid and transfer to a food processor. Add 1/2 cup of the cooking liquid to the processor and reserve the remainder in the pan. Process the mixture until smooth.
   
   
5. Return the mixture back to the pan and cook over medium heat. Add the milk and season with kosher salt and freshly ground black pepper to taste.
   
   
6. Ladle the soup into bowls and garnish with a dollop of and minced chives. Serve immediately.