Recipe by Renae E. Wilson
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
Sart to Finish: 25 Minutes
- 2 tbsp. olive oil
- 1 leek, chopped
- 3/4 cup chopped fennel, plus fronds, for garnish
- 2 cloves garlic, chopped
- 1/2 tsp. ground nutmeg
- 2 large bunches green Swiss chard (about 1 lb.)
- 3 cups vegetable stock
- 2 tbsp. fresh lemon juice
- 1/3 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.