Indulge in the verdant delight of spinach and pea soup, a culinary symphony of fresh flavors and vibrant colors. This delectable soup, steeped in the goodness of nature, is an ode to the bounty of springtime. Its velvety texture, vibrant hue, and medley of flavors make it a feast for both the eyes and the palate. Spinach, with its deep green leaves, contributes a wealth of essential nutrients and an earthy flavor, while tender peas add a sweet, delicate touch.
The harmonious blend of these two garden gems is further enhanced by a supporting cast of aromatic herbs, savory seasonings, and creamy broth. Whether enjoyed as a light lunch, a comforting dinner, or a revitalizing snack, this spinach and pea soup promises a symphony of flavors that will nourish your body and soul. Embrace the culinary artistry of this delightful soup, and let its vibrant essence transport you to a realm of culinary bliss.
**Additional Recipe Ideas:**
- **Creamy Spinach and Pea Soup with Garlic and Parmesan:** Indulge in a luscious and creamy version of spinach and pea soup, enriched with aromatic garlic and nutty Parmesan cheese. This velvety delight is a symphony of flavors and textures that will leave you craving for more.
- **Hearty Spinach and Pea Soup with Sausage and Kale:** Elevate your soup experience with a hearty and flavorful twist. This recipe combines the classic combination of spinach and peas with savory sausage and earthy kale. The result is a robust and satisfying soup that is perfect for a chilly day.
- **Refreshing Spinach and Pea Soup with Lemon and Mint:** Experience a burst of freshness with this vibrant soup infused with the zesty flavors of lemon and mint. The bright acidity of lemon and the cooling essence of mint perfectly complement the sweetness of peas and the earthy notes of spinach, creating a light and invigorating soup that is perfect for a summer lunch or a healthy snack.
LEMONY PEA AND SPINACH SOUP
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.
Provided by Alexa Weibel
Categories soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
- Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
- Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
- Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.
ASPARAGUS, PEA SHOOT, SPINACH, AND POTATO SOUP
Delicious homemade soup that's packed with green garden vegetables and herbs. Use a handful of the herbs of your choice. It's a lovely fresh spring color. Garnish with a little cream.
Provided by Julian1964
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
- Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
- Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
- Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.
Nutrition Facts : Calories 209 calories, Carbohydrate 34.2 g, Cholesterol 5.6 mg, Fat 6 g, Fiber 8.7 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 574.8 mg, Sugar 8.9 g
PUREED SPINACH AND SWEET PEA SOUP WITH FRESH MINT CREAM
Provided by Reggie Southerland
Categories appetizer
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
- Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
- To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
- In a bowl, using a whisk, combine all ingredients until smooth.
SPINACH AND PEA SOUP
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
- Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.
SPINACH AND GREEN PEA SOUP
A deep green fresh tasting soup. Does not need flour for thickening so is low carb and is absolutely delish. Everything is from the freezer or storecupboard and so it can be made in a few minutes. From Evelyn Roses International Cookbook
Provided by Panda Rose
Categories European
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop onion and saute in butter until sotf and golden.
- Add the stock defrosted sinach and peas.
- Cook partially covered until the peas are done.
- Season with salt and pepper and mint leaves.
- Cook for a further 5 minutes.
- Puree until smooth.
- Heat the milk and add the puree (use the same pan!).
- Leave to stand for a few hours for the flavour to develop (unless you are in a hurry).
- Reheat to serve and garnish with pine kernels or any other nuts that you prefer.
SPLIT-PEA SOUP WITH SPINACH AND BARLEY
A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost-it contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h55m
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly.
- Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.
HEARTY PEA-AND-SPINACH SOUP
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them at the table. Ladle some of the soup into bowls in the kitchen, and place the remaining soup in a tureen for seconds. Decorate the surfaces of both before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onions, garlic, 1 teaspoon salt, and a 1/4 teaspoon pepper. Cook, stirring, 3 to 5 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Let cool slightly.
- Working in batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Ladle soup into bowls.
- Fill a pastry or resealable plastic bag with cream. Snip off tip or corner of bag. Draw parallel horizontal lines across each serving of soup, spacing lines as desired.
- Starting at bottom, drag the tip of a wooden skewer upward through the rows of cream. Starting at top and spacing as desired, drag skewer downward through rows of cream. Repeat, reversing direction every other line. Serve immediately.
MINTED SWEET PEA AND SPINACH SOUP
This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.
Provided by Sharon123
Categories European
Time 1h5m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a pot.
- Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
- Meanwhile, drain the spinach and squeeze out excess liquid.
- Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
- Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
- Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
- Rinse thoroughly and pat dry.
- When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
- Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
- Add 1 cup of the cooking stock and process until smooth.
- Return pureed soup to the pot.
- Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
- Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.
CHILLED PEA AND SPINACH SOUP
Categories Soup/Stew Freeze/Chill Quick & Easy High Fiber Spinach Pea Spring Summer Chill Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Purée soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.
Tips:
- Use fresh ingredients. Fresh spinach and peas will give your soup the best flavor.
- Don't overcook the vegetables. Overcooked vegetables will lose their color and nutrients.
- Use a good quality vegetable broth. A good broth will add depth of flavor to your soup.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste.
- Serve the soup hot. Spinach and pea soup is best served hot, with a side of crusty bread or crackers.
Conclusion:
Spinach and pea soup is a delicious and nutritious soup that is perfect for a quick and easy meal. It is packed with vitamins, minerals, and antioxidants, and it is a good source of protein and fiber. This soup is also very versatile, and it can be made with a variety of different ingredients. So next time you're looking for a healthy and delicious soup to make, give spinach and pea soup a try.
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