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Wilted Greens Soup with Crème Fraîche

Wilted Greens Soup with Crème Fraîche

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)

Recipe Preparation

  • 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.

Recipe by Abra Berens, Stock, Chicago,Photos by Michael Graydon Nikole Herriott

Nutritional Content

(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) 910Reviews SectionI love this recipe. My family gets a csa box of veggies every week and we're bad at attacking the greens before they turn. This gives us a good fallback option. I also throw in greens from the tops of root veggies too. Beets, carrots, and radishes.AnonymousSanta Ana12/11/19

Watch the video: Bone Broth and Greens Soup (June 2021).