Soup, Leek and Swiss Chard

By KeyIngredient

William Sonoma / Bette Leff
Serves 6

Ingredients

• Variation by Kathy Sands:
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 leeks, white part and about 2" of green
• 1/2 lb swiss chard
• 6 cups chicken or vegetable stock
• 1/2 cup arborio rice
• salt and pepper to taste
• 1/4 cup freshly grated parmigiano-reggiano cheese
• 1 cup premade wedding soup meatballs

Preparation

Step 1

Cut leeks in half and then into 1/4" slices, rinse thoroughly.

Remove stems, trim and cut swiss chard into 1/4" strips.

In a large sauce pan over low heat, melt the butter with the olive oil. Add the leeks and cook, stirring ocassionally, until tender and limp, about 10 minutes. Add the swiss chard and stock, raise the heat and bring to a simmer. Cook, stirring ocassionally until chard wilts, about 10 minutes. Add rice, and salt and pepper and for Kathy's variation add meatballs here. Cover, and cook over low heat about 20 minutes.

Serve with cheese sprinkled on top.