WILTED GREENS SOUP WITH CRèME FRAîCHE
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
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.
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
WILTED-SALAD SOUP
Provided by Barbara Kafka
Categories easy, quick, soups and stews, appetizer
Time 25m
Yield Two servings
Number Of Ingredients 8
Steps:
- Prick the potato twice with a fork and place in the center of the carousel of a 650- to 700-watt oven. (If your oven does not have a carousel, give the potato a quarter-turn every two minutes.) Cook at 100 percent power for eight minutes. Remove from the oven and cool. Cut the potato in half lengthwise, scoop out the flesh and set aside. Discard the potato skins.
- Combine the cornstarch and milk in a two-and-one-half-quart souffle dish or casserole. Set aside.
- Place the wilted salad in a blender and puree until smooth. Add the reserved potato and the chicken broth and process to combine. Add to the milk mixture. Cover tightly with microwave-safe plastic wrap. Cook at 100 percent power for eight minutes. Prick the plastic to release the steam.
- Remove from the oven and uncover. Stir in the cream, salt and pepper and serve.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 23 grams, Carbohydrate 47 grams, Fat 69 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 42 grams, Sodium 1654 milligrams, Sugar 18 grams
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