Name: Creamy Fennel and Greens Soup
Cook time: 20 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 fennel bulb, trimmed and chopped; 1 small onion, chopped; 1 pound mixed dark leafy greens such as collard and beet, coarse stems and center ribs discarded and leaves chopped; 6 cups water; 3 cups baby spinach (2 ounces); 1/2 cup heavy cream; 1 tablespoon fresh lemon juice; Garnish: fennel fronds or chopped dill

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Creamy Fennel and Greens SoupRomulo Yanes

Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile. In this suave, satisfying soup, braising beet tops and collard greens (left over, respectively, from Smoked–Sable Tartare with Beets and Watercress and Wild–Mushroom Bundles ) with fennel and onion mellows the greens' hearty flavor and brings out a surprising smoothness (heightened by the cream stirred in at the end). Adding the spinach just before blending helps keep the color bright.

Recipe notes

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