Swiss Chard Soup

Two things inspired this soup and #3 is my rational re: 1 & 2:
1) I plan to make Range Restaurant's Cellini Bean Soup which calls for swiss chard
2) I listened to an interview with the writer of American Wasteland: How America Throws Away Half of their food and although I milk the most out of my food, we can always do a better job.
3) I went to the market; there was no white swiss chard to be found. I asked. Be careful for what you wish for: he swaggered out of the backroom with swiss chard on steroids (apparently,seemingly, organic). I WILL NOT waste the bounty.

Swiss Chard Soup
This is a delicate soup to be served as an aperitif or a light lunch. If you do not have mache - just add more chard. Again, the point of this is to use what you have- spinach, mesclun greens, more chard. I made this soup to freeze. It will be lovely with a toast point with goat cheese resting on top, or a tiny sip before a sauteed scallop dish. Just be aware of the color. It is as green as the day is long (summer day, that is).
Serves 4

3 1/2 cups chicken broth
1 bay leaf
1 whole scallion (cut in half)
2 whole garlic cloves (peeled)
juice of 1/2 lemon
1/2 tsp. minced ginger
4-5 cups white swiss chard
1 cup mache
1 tbsp parsley
2 tbsp butter, melted
1 tbsp cornmeal
2 cups milk
1/2 cup cream

Simmer broth and next five ingredients in a heavy pot for 40 minutes. Pour through a sieve and place liquid in original pot. Add chard, mache, parsley and simmer for 10 minutes or until wilted. Place into blender and puree, add salt as needed. Place into soup pot.
Meanwhile, melt butter and whisk cornmeal into butter. Add milk. Heat until slightly warm and whisk until incorporated. Gently add to chard mixture. When fully incorporated, bring to a slight boil then reduce heat. The soup will mildly thicken.