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.

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.....

• Carrot and Fennel Soup with Homemade Stock by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplices
• One Pot Veggie Soupma by Sneha's Recipe
• Roasted Fennel and Spring Green Soup by Culinary Adventures with Camilla
• Sardinian Herb Soup by Karen's Kitchen Stories
• Split Pea Soup by Making Miracles
• Spring Greens Soup with Mushrooms by Sid's Sea Palm Cooking
• Wilted Spring Greens Soup by A Day in the Life on the Farm

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.....

• Camilla at Culinary Adventure with Camilla shares Definitively Bordeaux: Cannelés + Crémant without the Champagne Price Tag.
• Linda at My Full Wine Glass enjoys Date Night During a Pandemic with Crémant de Bordeaux.
• Lynn at Savor the Harvest introduces Crémant de Bordeaux, Sparkling Wine From the Land of Big Reds and showcases Making Biodynamic Crémant in Bordeaux.
• Robin at Crushed Grape Chronicles asks Bordeaux Bubbles?
• Jeff at Wine Food Click! recaps A Stroll Around Saint Emilion with a Visit to Les Cordeliers.
• Cindy at Grape Experiences says Welcome Spring with Amelia Crémant de Bordeaux Rosé and Raspberry Clafoutis.
• Terri at Our Good Life serves Warm Brie, Cool Bubbles.
• Gwendolyn at Wine Predator tells us to Clink Different with Cremant: Bordeaux's Sparkling Wine Paired with Crab Cakes, Squash Fritters, and the Daughters of Dada.
• Wendy at A Day in the Life on the Farm serves Wilted Spring Greens Soup with Amelia Brut Rose.
• Susannah at Avvinare enjoys Cremant de Bordeaux, An Unexpected Pleasure.
• Pinny at Chinese Food and Wine Pairings Drinks Cool Malesan Crémant de Bordeaux and Eats Chinese Hotpot.

#soup, #vegetables, #Springflavors, #firstcourses, #creamy,

Starters, First Courses, Soup

American

Yield: 8 Servings

Author: Wendy Klik

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

Ingredients:

• 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

Instructions:

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.

Notes:

Adapted from a recipe found in Bon Appetit

Calories
182.38

Fat (grams)
13.44

Sat. Fat (grams)
8.19

Carbs (grams)
12.94

Fiber (grams)
2.58

Net carbs
10.36

Sugar (grams)
4.39

Protein (grams)
3.94

Sodium (milligrams)
840.62

Cholesterol (grams)
38.31

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