Super Greens Soup with Lemon-Tarragon Cream
Why This Recipe Works
We wanted a deceptively delicious, silky-smooth soup that delivered a big dose of healthy greens. It would be packed with all the essential nutrients of hearty greens and would boast a deep, complex flavor brightened with a garnish of lemon and herb cream. First, we built a flavorful foundation of sweet caramelized onions and earthy sautéed mushrooms. We added broth, water, and lots of leafy greens (we liked a mix of chard, kale, arugula, and parsley), and simmered the greens until tender before blending them until smooth. We were happy with the soup's depth of flavor, but it was watery and too thin. Many recipes we found used potatoes as a thickener, but they lent an overwhelmingly earthy flavor. Instead, we tried using Arborio rice. The rice's high starch content thickened the soup to a velvety, lush consistency without clouding its bright, vegetal flavors. For a vibrant finish, we whisked together heavy cream, sour cream, lemon zest, lemon juice, and tarragon and drizzled it over the top.