Name: Creamy Swiss Chard Soup
Ingredients: 2 tbsp. olive oil; 1 leek, chopped; ¾ cup chopped fennel, plus fronds, for garnish; 2 cloves garlic, chopped; ½ tsp. ground nutmeg; 2 large bunches green Swiss chard (about 1 lb.); 3 cups vegetable stock; 2 tbsp. fresh lemon juice; ⅓ cup heavy cream; Feta and beet chips, for garnish

Bring a large pot of salted water to a boil. In another pot, heat oil over medium. Add leek, chopped fennel, garlic, and nutmeg. Cook until softened, about 5 minutes. Strip chard leaves; add to water. Cook until wilted, about 2 minutes. Using slotted spoon, transfer chard to blender. Add stock and leek mixture. Blend until smooth. Pour back into pot and heat over medium until warm; season. Stir in lemon juice, then cream. Top with fennel fronds, feta, and chips.

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