Wilted Greens Soup With Crème Fraîche Recipes

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WILTED GREENS SOUP WITH CRèME FRAîCHE



Wilted Greens Soup with Crème Fraîche image

Purée wilted lettuce into a creamy, delicious, fresh, spring soup.

Provided by Abra Berens

Categories     Bon Appétit     Soup/Stew     Appetizer     Lettuce     Leafy Green     Thyme     Pea     Vegetarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

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)

Steps:

  • 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.

HOW TO COOK ARUGULA



How to Cook Arugula image

Arugula is a sharp, peppery green that can be used in a variety of dishes. Though arugula is best known as a raw ingredient in salads, it can also be wilted and sauteed, used to make soup, or mixed with goat cheese to create a delicious...

Provided by wikiHow

Categories     general

Number Of Ingredients 2

Water
Salt

Steps:

  • Put salted water in a pot. Put a few inches of water in the bottom of a large pot. You only need enough to create steam to wilt your arugula. To give your arugula a bit more flavor, add a pinch of salt to the pot of water.
  • Heat the water to boiling. Place the pot of salted water on a stovetop burner and heat it to boiling. Then, turn the heat down so the water bubbles gently.
  • Place arugula in a vegetable steamer over the boiling water. If you don't have a steamer, you can rest a metal colander or strainer inside the pot, making sure the boiling water doesn't touch it. Use as much arugula as you think you will need. Cover the pot to trap the steam inside.
  • Wilt the arugula for 2-3 minutes over the water. Allow the arugula to steam for a few minutes, or until wilted to your liking. Then, carefully remove the steamer from the pot of water and serve the arugula.

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