Super Greens Soup with Lemon-Tarragon Cream

This Super Greens Soup with Lemon-Tarragon Cream is a nutritious and delightful dish that combines the goodness of hearty greens with a luscious lemon-herb cream. It’s a perfect way to enjoy a healthy and flavorful meal. The recipe features a rich base of caramelized onions and sautéed mushrooms, complemented by a mix of leafy greens, including chard, kale, arugula, and parsley. The velvety texture of the soup comes from using Arborio rice as a thickener, ensuring a satisfying consistency without overpowering the vibrant flavors of the greens. The lemon-tarragon cream adds a refreshing and tangy finish to the soup, elevating it to a restaurant-worthy dish.

SERVES 4 TO 6

INGREDIENTS:

• ¼ cup heavy cream
• 3 tablespoons sour cream
• 2 tablespoons plus ½ teaspoon extra-virgin olive oil
• ¼ teaspoon finely grated lemon zest plus ½ teaspoon juice
• ½ teaspoon minced fresh tarragon
• Salt and pepper to taste
• 1 onion, halved through the root end and sliced thin
• ¾ teaspoon light brown sugar
• 3 ounces white mushrooms, trimmed and sliced thin
• 2 garlic cloves, minced
• Pinch cayenne pepper
• 3 cups water
• 3 cups vegetable broth
• ⅓ cup Arborio rice
• 12 ounces Swiss chard, stemmed and chopped coarse
• 9 ounces kale, stemmed and chopped coarse
• ¼ cup fresh parsley leaves
• 2 ounces (2 cups) baby arugula

INSTRUCTIONS:

1. Combine the heavy cream, sour cream, ½ teaspoon olive oil, lemon zest, lemon juice, tarragon, and ¼ teaspoon salt in a bowl. Cover and refrigerate until ready to serve.
2. Heat the remaining 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the sliced onions, brown sugar, and 1 teaspoon of salt. Cook, stirring occasionally until the onions release some moisture, about 5 minutes. Reduce the heat to low and continue cooking, stirring often, until the onions are deeply browned and slightly sticky, approximately 30 minutes. Adjust the heat as needed to prevent scorching.
3. Stir in the sliced mushrooms and cook until they release their moisture, about 5 minutes. Add the minced garlic and cayenne pepper, cooking until fragrant for about 30 seconds. Pour in the water, vegetable broth, and Arborio rice, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
4. Add the chopped Swiss chard, kale, and parsley to the pot, one handful at a time, until they wilt and become submerged in the liquid. Return the mixture to a simmer, cover, and cook until the greens are tender, about 10 minutes.
5. Remove the pot from the heat, and stir in the baby arugula until wilted. Working in batches, blend the soup in a blender until smooth and creamy, about 1 minute per batch. Return the pureed soup to the clean pot and season with salt and pepper to taste.
6. To serve, ladle the soup into individual bowls and drizzle each portion with the prepared lemon-tarragon cream. Enjoy your wholesome and delicious Super Greens Soup!

TIPS:

• Choosing Greens: Feel free to experiment with different greens based on your preference and availability. Spinach, collard greens, or beet greens can also work well in this recipe.
• Caramelizing Onions: Take your time when caramelizing the onions. The slow cooking process will develop their sweetness and depth of flavor, adding complexity to the soup.
• Velvety Texture: When blending the soup, work in batches and ensure the lid is secure on the blender to prevent any accidents with hot liquid. Blend until you achieve a smooth, creamy consistency.
• Taste Adjustment: Adjust the seasoning to your taste. You can add more salt, pepper, or even a pinch of red pepper flakes for a spicier kick.
• Make-Ahead: The lemon-tarragon cream can be prepared in advance and refrigerated. Just give it a stir before serving.
• Garnish Options: Besides the lemon-tarragon cream, you can sprinkle some toasted pine nuts, grated Parmesan cheese, or a drizzle of extra-virgin olive oil for extra flavor and visual appeal.