When things in the crisper drawer aren’t looking so crisp anymore, make this soup.
- 4 tablespoons (½ stick) unsalted butter
- 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
- 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.