30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Wild Greens Soup
A luxurious wild greens soup infused with saffron and topped with crispy, flavorful brown butter croutons. This soup is a sophisticated and elegant starter.
Total Time
75
Yield
4
Calories
300 cal
Difficulty
Hard
Cuisine
French
(0 reviews)
What You'll Need
Equipment:
Large pot, Immersion blender, Skillet, Cutting board, Knife •
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Instructions
Bloom Saffron Threads in 2 tablespoons of warm Vegetable Broth for 10 minutes.
Heat 2 tablespoons of Olive Oil in a large pot over medium heat.
Add Shallot and cook until translucent, about 3 minutes.
Add Garlic and cook for 1 minute more.
Add Yukon Gold Potato and remaining Vegetable Broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
Stir in bloomed Saffron and Saffron-infused broth. Simmer for 5 minutes.
Puree the soup using an immersion blender until smooth.
Stir in Foraged Wild Greens and cook until wilted, about 2 minutes.
To make the croutons, melt Unsalted Butter in a skillet over medium heat. Cook until browned and fragrant.
Add Sourdough Bread cubes and Fresh Thyme Leaves. Toss to coat and cook until golden brown and crispy.
Serve soup hot, topped with a dollop of Crème Fraîche, Brown Butter Croutons, and a pinch of Fleur de Sel.
