This soup is the perfect soup for those MANY rainy spring days. It is warm and comforting but fresh and...springy... at the same time! And BONUS! It helps use up all those greens in the fridge that may be slightly passed their "Best Before" dates.
½ stick unsalted butter
½ onion (chopped)
3 sprigs thyme (just the leaves)
1 small potato (peeled, cut into 1-inch pieces)
4 cups ILIOS chicken broth
4 cups mixed wilted greens (chopped)
1½ cup ILIOS frozen peas, thawed
salt & pepper (to taste)
Melt butter in pot over medium heat.
Cook onion and thyme first, stirring often for about 5 minutes.
Add potato and stir for an additional 3 minutes.
Add broth and bring to a boil. Cook for another 10 minutes.
Stir in greens and peas, remove from heat, and let sit for about 10 minutes.
Purée soup in a blender until smooth. Season with salt and pepper.
Serve with crème fraîche and chopped herbs (chives, tarragon, mint, parsley)