Wilted Greens Soup with Crème Fraîche

Such a gem of a soup! Rich flavors that reminded me of our favorite fall side dishes (stuffing, mashed potatoes) in the middle of summer as I was looking for ways to use up our over-abundance of greens this time of year. We didn't add the creme fraiche and instead topped it with popcorn to keep it light. Cooking the onions until the butter had browned a bit gave the soup an especially nice depth. A perfect summer dinner we'll have again and again and again.

• Anonymous

• Berea, KY

• 6/2/2020

Simple and tasty and a great way to get in some greens. I originally set out to double the recipe and used one whole onion, two potatoes, and 8 cups of greens (used 0.5lb of mixed salad greens and a half head of romaine I had hanging around). However, when I went to add the broth, I realized that I had used too small of a pot and could only add 4 cups instead of the 8 required for a double-batch. I continued thinking I could transfer this to a larger pot after cooking the peas and greens and add the broth then but found out I didn't need it; the consistency was just right—if a bit on the thinner side still. I was a bit taken aback by the amount of butter so I halved it and used just 4 tablespoons—again thinking I could add more at the end if desired—but there was no need as the soup tasted great without it. Score one for being a bit heathier. But then I went and served this with grilled cheese sandwiches made using a rosemary focaccia and gruyére...so um yea...there's that. Overall this is a quick and easy recipe that is very forgiving and I'll be glad to make this again.

• andreayung23

• Northern California

• 12/6/2017

This is tasty...especially given the absence of dairy. A perfect way to get rid of aging greens.

• jjbarker1

• Phoenix

• 12/18/2016

Delicious! A nice alternative to salad for cooler weather.

• diana_fox

• Seattle, WA

• 11/6/2016