Wilted Greens Soup with Crème Fraîche
Since it’s chilly outside, we are busting out a Market Fresh Cooking soup. It’s easy, satisfying and loaded with nutrition. What’s not to love? You can pick up the greens and potatoes on Saturday at the market.
Yield: four servings
- 4 tablespoons (½ stick) unsalted butter
- ½ onion, chopped
- 3 sprigs thyme, leaves picked
- 1 small Yukon Gold or ½ 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)
- 1½ 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)
- 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.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!