Wilted Greens Soup with Crème Fraîche

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. 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. 2.

   Serve soup topped with crème fraîche and herbs.

   3 min