Wilted Greens Soup with Crème Fraîche
A creamy, comforting soup made with mixed wilted greens, peas, and potato, finished with a dollop of crème fraîche and fresh herbs. This elegant soup transforms humble ingredients into a sophisticated dish.
4 servings
30 min
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Ingredients
- •4 tablespoons unsalted butter
- •½ whole onion
- •3 sprigs thyme
- •1 small Yukon Gold potato
- •4 cups low-sodium chicken broth
- •4 cups mixed wilted greens
- •1½ cups frozen peas
- •1 teaspoon sugar
- •to taste kosher salt and pepper
- •to taste crème fraîche and chives
- •to taste tarragon
- •to taste mint
- •to taste parsley
Cooking Instructions
- 1.
Heat butter in a medium saucepan over medium. Cook onion and thyme, stirring often, until onion is translucent and tender, about 5 minutes. Add potato and cook, stirring occasionally, until potato surfaces look chalky, about 2 minutes. Add broth, bring to a boil, and cook until potato is tender, 8-10 minutes. Stir in greens, peas, and sugar, remove from heat, and let sit 10 minutes to allow greens to soften. Purée soup in a blender until smooth; season with salt and pepper.
27 min
- 2.
Serve soup topped with crème fraîche and herbs.
3 min
