Photo by Michael Graydon & Nikole Herriott
When things in the crisper drawer aren’t looking so crisp anymore, make this soup.
Recipe information
Yield
Serves 4
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)
Preparation
Step 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.
Step 2
Serve soup topped with crème fraîche and herbs.
Nutrition Per Serving
(Without crème fraîche): Calories (kcal) 220 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 35 Carbohydrates (g) 24 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 8 Sodium (mg) 910
Recipe notes
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