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Wilted Greens Soup with Crème Fraîche

Name: Wilted Greens Soup with Crème Fraîche
Ingredients: 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; 4 cups low-sodium chicken broth; 4 cups chopped mixed wilted greens (such as Boston, romaine, arugula, iceberg, red oak, and/or green oak); 1 1/2 cups frozen peas, thawed; 1 teaspoon sugar; Kosher salt, freshly ground pepper; Crème fraîche and chopped fresh chives, tarragon, mint, and/or parsley (for serving)

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Serve soup topped with crème fraîche and herbs.

Recipes sourced from Epicurious.com.

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