Valleybrink Road | Recipes | Green Soup with Meyer Lemon Creme Fraiche | Serves 6 3 tablespoons extra virgin olive oil 2 medium shallots, peeled and thinly sliced 3 garlic cloves, thinly sliced 2 bay leaves 4 cups chicken stock 1 bunch of kale, stems removed, roughly chopped 2 cups peas, frozen or fresh .

Please wait (up to a minute) while we process your order.

Thank you.

close
Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Login
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
submit
Reset Password
Success! Your password has been reset
submit
User Settings
submit
Email Required
Before you continue browsing the site we need your email
submit
Green Soup with Meyer Lemon Creme Fraiche
Steps
1
2
3
4
5
Description

Spring is almost here, and this soup is the perfect way to ring it in. An easy way to get those greens in, this bright, fresh, and healthy soup will fill you up without making you feel weighed down. 

Get Started
Step 1

Heat the olive oil in a large saucepan over medium heat. Add the shallots, garlic, and bay leaves and cook for 2-3 minutes until the onions have started to soften. Add the chicken stock and bring to a boil.

Next Step
2
Step 2

Once boiling, add in the peas, kale, and watercress. Cook for 5-7 minutes until the kale has started to wilt. Remove from the heat and discard the bay leaves. 

Next Step
3
Step 3

Carefully puree the soup in a blender (being careful to let the heat escape from the top so the blender does not explode). Return to the pot and season with sea salt and black pepper to taste. 

Next Step
4
Step 4

Once the soup is finished, quickly make the topping. In a small bowl, mix together the creme fraiche, meyer lemon zest, meyer lemon juice, cumin, olive oil, and a pinch of sea salt. 

Next Step
5
Step 5

When you are ready to serve, evenly divide the soup among the bowls and top with the creme fraiche, some watercress, and freshly ground black pepper. (I like to eat it with some freshly toasted bread for dipping too!)

Done!
Share this recipe
Ingredients
  |  
Shopping List
  |  

Serves 6

  • 3 tablespoons extra virgin olive oil
  • 2 medium shallots, peeled and thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 bunch of kale, stems removed, roughly chopped
  • 2 cups peas, frozen or fresh
  • 1/2 cup fresh watercress, chopped
  • sea salt
  • freshly ground black pepper
  • some bread for dipping (optional)

 

Meyer Lemon Creme Fraiche

  • 3/4 cup creme fraiche
  • zest from 1 meyer lemon
  • juice from 1/2 meyer lemon
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • pinch of sea salt