Name: Wilted Greens Soup with Crème Fraîche
Yield: 4 Servings
Ingredients: 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)

Image may contain Bowl Food Dish Meal Soup Bowl Plant and Soup

Michael Graydon & Nikole Herriott

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Recipe notes