Spinach and Pea Soup

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

This is the soup you need when you’re craving fresh pea soup but don’t have the patience to shell a ton of them. The color is bright green, the combination of spinach and pea very subtle. And if the peas are not perfectly sweet, the spinach carries them beautifully. Garnish with lemon cream or little fried croutons.

Ingredients

  • 1 pound spinach (about 6 bunches), trimmed, to yield 10 to 12 loosely packed cups of leaves
  • 4

Method

Procedure

Wash the spinach well in several changes of water and drain. Melt the butter in a wide, heavy saucepan over medium heat. Add the onions and sauté until translucent, 7 to 10 minutes. Add the potato slices, the peas, and chicken stock. Bring to a boil, reduce the heat, and simmer until the potato and peas are tender, 10 to 15 minutes. Then add the spinach leaves, a handful at