Wilted Greens Soup with Crème Fraîche

Ingredients for Wilted Greens Soup with Crème Fraîche

• 4 tablespoons (1/2 stick) unsalted butter

• 1/2 onion, chopped

• 3 sprigs thyme, leaves picked

• 1 small Yukon Gold or 1/2 russet potato, peeled, cut into 1-inch pieces

• 950ml low-sodium chicken broth

• 4 cups chopped mixed wilted greens (such as Boston, cos, rocket, iceberg, red oak, and/or green oak)

• 300g frozen peas, thawed

• 1 teaspoon sugar

• Kosher salt, freshly ground pepper

• Crème fraîche and chopped fresh chives, tarragon, mint, and/or parsley (for serving)

How to make Wilted Greens Soup with Crème Fraîche

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.

Serve soup topped with crème fraîche and herbs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.