The veggie soup gets topped with beet chips for an extra health boost.

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

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Credit: Photography by Kate Mathis

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Servings:
4
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Ingredients

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Directions

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  • 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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