Saturday, March 21, 2020

Wilted Spring Greens Soup with Amelia Brut Rose #SoupSaturdaySwappers and #Winophiles

Creamy, delicious and nutritious this soup is the perfect starter for your Easter dinner.

Wilted Spring Greens Soup

We are dishing up Spring Greens Soups with the Soup Saturday Swappers.......
This theme was chosen by my friend April of Veggies First Then Dessert .  Unfortunately she has suffered a back injury and won't be able to cook and participate in our groups for a while.  We hold her in our thoughts and miss her wonderful recipes and posts.

I made this soup as a starter for a dinner party prior to all heck breaking loose with COVID19.  We had Marissa's aunt, uncle and brother over for dinner and I'm glad we did because now all we can do is wave at each other from across the street.

Look at all these wonderful Spring Greens Recipes being shared today.....

Today is also the day we post for our French Winophiles group.  This month Pinny of Chinese Food & Wine Pairings invited us to join her in exploring Cremant de Bordeaux.  This sparkling wine is made in the traditional champagne method but coming from Bordeaux cannot use the Champagne designation.  You can learn more at Pinny's invitation post.


While I made dinner Frank took photos of the wine for me.  He thought it would be cute to include an airplane since the wine is called Amelia, inspired by Amelia Earhart.  

The nice thing about the Cremant de Bordeaux is that you get a wonderful wine at a reasonable price.  This bottle was priced at $20.  It was dry and fruity.  Soups and vegetables are often hard to pair with wine but sparkling wines are usually a good bet as they are so food friendly.


We poured this bottle to serve with the first course of Kokoda, a Fijian Ceviche.  This wine was perfect with seafood.  We continued enjoying it with the soup that is made of mixed baby spring greens and tender baby peas.  The wine is medium bodied and held up well to the creamy earthiness of the soup.

We will be gathering for Twitter Chat later this morning at 11 AM ET to discuss the Cremants we chose to open and sample.  We would love for you to join us.  You will find us by following #winophiles.  Here are the topics we will be discussing.....

#soup, #vegetables, #Springflavors, #firstcourses, #creamy,
Starters, First Courses, Soup
Yield: 8 Servings

Wilted Spring Greens Soup

Wilted Spring Greens Soup

Creamy, delicious and nutritious this soup is the perfect starter for your Easter dinner.
Prep time: 10 MCook time: 20 MTotal time: 30 M


  • 1 stick butter
  • 1 onion, chopped
  • 2 t. dried thyme
  • 1 russet potato, peeled and diced
  • 6 c. chicken broth
  • 6 c. baby spring greens salad mixture
  • 1 (10 oz) pkg. frozen baby peas
  • 2 t. sugar
  • salt and pepper, to taste
  • heavy cream, for garnish


How to cook Wilted Spring Greens Soup

  1. Heat butter in large soup pot over med heat.  Add the onion and thyme, cook until onion is translucent and softened.  Add the potatoes and cook, stirring, for a minute or two.  Add the chicken broth and bring to a boil.  Cook for about 10 minutes, until potatoes are tender.  Stir in the greens, peas and sugar. 
  2. Remove from heat and let stand until greens are wilted, 8-10 minutes.  Puree the soup in a heavy duty blender or with an immersion blender until smooth.  Taste, season with salt and pepper.  Ladle into bowls and drizzle a little heavy cream onto each serving.


Adapted from a recipe found in Bon Appetit
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Created using The Recipes Generator


  1. This sounds like such a perfect spring soup - light and full of tender veggies! And what a great wine pairing!

  2. Nice soup swap... and that rosé Bordeaux Crémant with the ceviche. Always looking for new pairings, thanks Wendy!

  3. Love your ceviche presentation (along with the airplane with Amelia)! What a great spring soup. Glad you were able to share it with others before the social distancing. (I keep wanting to say social "isolation".) Stay safe and at a distance!

  4. Nice photo Frank!! Your soup and pairing sound delish!

  5. I love that vibrant green colour!
    We're making more soups than usual at the moment because it's a frugal and healthy way to stretch out our food supplies. I figure the less often I have to brave the shops, the better!

  6. Ummm yummm!!! Now, if I can only find some spring greens! Market shopping is sort of crazy right now! Fingers crossed! I actually got some baby carrots, small cucumbers, avocados, and snap peas the other day. MIRACLE!!!

    1. I have not had a lot of luck at the grocers but when I go to the International Marketplaces, I have been able to get everything on my list as far as food is concerned.

  7. The soup sounds so good and I KNOW that wine was amazing. I bet it turned your soup meal into a celebration!

    1. It was a great celebration that night and as it turns out the last celebration we had prior to social distancing.

  8. I also appreciate the pricing on these fruity Cremants - and they're so versatile!

  9. Your soup looks so fresh and springlike, a real treat for those of us still looking for spring to appear!

    1. I feel you Jeff, we might get snow tonight but at least today was sunshine and mid thirties.

  10. This vibrant spring green soup looks delicious!


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