Spinach and Pea Soup

Name: Spinach and Pea Soup
Yield: Serves 6
Ingredients: 4 tablespoons unsalted butter; 1 pound spinach (about 6 bunches), trimmed, to yield 10 to 12 loosely packed cups of leaves; 3 to 5 cups Chicken Stock; 2 cups shelled peas (about 3 pounds, in the pod); 1 russet potato, peeled and thinly sliced; 2 onions, sliced (about 2 cups); ½ cup heavy cream (optional); Chopped fresh mint, or whipped cream flavored with either chopped mint or grated lemon zest and juice, for garnish (optional); Salt and freshly ground pepper

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

Gluten-free
Soup

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