Super Greens Soup with Lemon-Tarragon Cream

Name: Super Greens Soup with Lemon-Tarragon Cream
Yield: Serves 4 to 6
Ingredients: 1/4 cup, heavy cream; 3 tablespoons, sour cream; 1/2 teaspoon plus 2 tablespoons, extra-virgin olive oil; 1/4 teaspoon, finely grated lemon zest plus 1/2 teaspoon juice; 1/2 teaspoon, minced fresh tarragon; , Salt and pepper; 1 , onion, halved through root end and sliced thin; 3/4 teaspoon, light brown sugar; 3 ounces, white mushrooms, trimmed and sliced thin; 2 , garlic cloves, minced; Pinch, cayenne pepper; 3 cups, water; 3 cups, vegetable broth; 1/3 cup, Arborio rice; 12 ounces, Swiss chard, stemmed and chopped coarse; 9 ounces, kale, stemmed and chopped coarse; 1/4 cup, fresh parsley leaves; 2 ounces (2 cups), baby arugula

Main Courses
Vegetables
Vegetarian
Soups

By Anne Wolf ･ Appears in America's Test Kitchen TV

This vibrant, super greens soup is packed with veggies and finished with a bright, lemon-tarragon cream.

SERVES 4 to 6

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