Featured Greens Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot over medium heat, add the butter and 1 tablespoon olive oil. When the butter foams, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic, diced carrot, and diced celery. Cook, stirring, until the vegetables begin to soften and the garlic is fragrant, about 3–4 minutes. Do not let the garlic brown.

Add greens and wilt

Add the chopped kale and chard to the pot first, stirring to combine. Cook 2–3 minutes until they begin to wilt. Then add the spinach, parsley, and basil (if using) in batches, stirring and letting each batch collapse before adding more. This should take 3–4 minutes in total.

Season the greens lightly with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper while they wilt to build flavor.

Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits. Increase heat to bring the mixture to a gentle simmer.

Reduce heat to maintain a low simmer. Cover partially and cook for 12–15 minutes to let flavors meld and all vegetables become very tender.

If using cream or milk, stir it in now and warm through gently for 2–3 minutes. Do not boil after adding dairy to prevent curdling.

Puree

Using an immersion blender, puree the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.

Taste and adjust seasoning with the remaining 1/2 teaspoon kosher salt, remaining black pepper if needed, nutmeg, and crushed red pepper flakes (if using). Stir in the lemon juice and 1/4 cup of the grated Parmesan to add depth and brightness.

Rewarm gently if necessary for 1–2 minutes, but avoid boiling.

Ladle the soup into warmed bowls. Drizzle each bowl with a small amount of extra-virgin olive oil, sprinkle with the remaining Parmesan, and add toasted bread cubes or croutons if desired.

Finish with a light pinch of sea salt flakes and a few turns of freshly ground black pepper. Serve immediately.