Poached Vegetables In Smoky Broth

• 2 whole Leeks White And Light Green Parts, Thinly Sliced
• 1/2 pounds New Potatoes Sliced 1/4 Inch Thick
• 1 bulb Fennel, Thinly Sliced
• 2 bulbs Kohlrabi, Sliced 1/4 Inch Thick
• 1 quart Vegetable Broth
• 1/2 quarts Water
• 2 leaves Bay Leaf
• 1 Tablespoon White Wine Vinegar
• Kosher Salt And Black Pepper To Taste
• 3 whole Dried Smoked Chile Peppers Morita Or Chipotle
• 1 stalk Lemongrass, Cut Into Quarters
• 4 sprigs Fresh Thyme
• 4 slices Fresh Ginger
• 1 bunch Swiss Chard, Stems Removed, Leaves Roughly Chopped

1. In a large saucepan or pot, bring all ingredients except Swiss chard to a boil. Reduce heat to medium-low and simmer gently for 15 minutes.
2. Remove the chile peppers, lemongrass, thyme sprigs, and ginger. Add the Swiss chard and cook until the greens are tender, about 3 minutes.

leeks, new potatoes, bulb fennel, vegetable broth, water, white wine vinegar, kosher salt, peppers, stalk, thyme, ginger, swiss chard

Taken from tastykitchen.com/recipes/soups/poached-vegetables-in-smoky-broth/ (may not work)