Since we are now in the season of Greens and Leeks, Sarah Crawford thought she would share a recipe with the Full Belly Fa(r)mily.
1 Bunch each of Leeks, Chard, and Celery, all chopped
1/2 stick of butter
8 Cups of Broth (vegetable or chicken)
2 Cups of Cream or 1/2 + 1/2 (optional)
Sauté leeks, chard, and celery in butter until softened. Add broth. Simmer for 20 minutes and purée. For a richer soup, add up to two cups of cream or half and half.
Serve with sour cream and chives.