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.
LEMONY SPINACH SOUP WITH FARRO
Hearty enough to serve for dinner, but full of a salad's worth of vibrant dark-leafed greens, this soup is both satisfyingly and extremely verdant. Puréeing a little potato into the broth adds creaminess and body, while chile and lemon juice make it bright and spicy. If you don't have farro, you can leave it out, or substitute 2 cups of cooked rice (either brown or white). Farro adds a nice chewy texture and some heft to the bowl, but isn't strictly necessary.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, vegetables, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter or heat the olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat. Stir in the leeks and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in the garlic, rosemary and bay leaves; cook 1 minute more. Stir in the potatoes, stock, 2 cups water, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to medium and simmer, partly covered, until vegetables are tender, 30 to 40 minutes.
- Meanwhile, bring a medium pot of salted water to a boil. Add farro and cook according to the timing on the package until just tender, about 20 to 30 minutes. Drain.
- Discard rosemary branches and bay leaves from the soup pot. Add spinach, cilantro and parsley, and simmer uncovered until very soft, 5 to 8 minutes. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. If it's too thin, let it simmer uncovered for another few minutes to thicken. Stir in lemon juice and more salt to taste. Stir in farro.
- To serve, ladle the soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt, red-pepper flakes and a little grated cheese, if desired.
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.
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.
LEMONY QUINOA-AND-SPINACH SOUP
Make sure to rinse your quinoa well in cold water before using.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.
More about "lemony pea and spinach soup recipes"
QUICK SPINACH AND PEA SOUP (VEGAN) - EVERYDAY …
From everydayhealthyrecipes.com
5/5 (4)Total Time 20 minsCategory Lunch, SoupCalories 122 per serving
- In a medium pot heat up 2 tablespoons of the oil, add the chopped onion, garlic and cubed potato. Cook over a medium heat for 3 minutes stirring often.
- Add half of the vegetable stock, cover and bring to the boil then simmer for about 10 minutes or until the potatoes are fully cooked.
- Add the spinach, frozen peas and the rest of the stock, cover and bring to the boil again then simmer for 3 minutes.
FRESH LEMON, PEA AND SPINACH SOUP - THE PASSIONATE …
From thepassionatepantry.com.au
LEMONY CHICKPEA SOUP WITH SPINACH & POTATOES | THE …
From thefirstmess.com
CREAMY VEGAN SPINACH SOUP WITH LEMON - THE CLEVER MEAL
From theclevermeal.com
SPINACH SOUP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
LEMONY PEA AND SPINACH SOUP - FRESH-PRESSED OLIVE OIL
From freshpressedoliveoil.com
SWEET PEA AND SPINACH SOUP WITH FRESH MINT L PANNING …
From panningtheglobe.com
LEMONY TORTELLINI SOUP WITH SPINACH AND DILL RECIPE
From bonappetit.com
ASPARAGUS, SPINACH AND LEEK SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
SLOW COOKER VEGETABLE AND GROUND TURKEY SOUP RECIPE
From allrecipes.com
RECIPE: SPINACH AND LEMON SOUP WITH ORZO | KITCHN
From thekitchn.com
LEMONY PEA & SPINACH SOUP - ILANA HART NUTRITION
From ilanahart.com
SPINACH AND PEA SOUP - AHEAD OF THYME
From aheadofthyme.com
LEMONY PEA, LEEK AND SPINACH SOUP | CANADIAN LIVING
From canadianliving.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
LEMONY PEA AND SPINACH SOUP RECIPE - NYT COOKING
From cooking.nytimes.cf
SPINACH, PASTA, AND PEA SOUP RECIPE | MYRECIPES
From myrecipes.com
25 BEST FRESH MINT RECIPES - HOW TO COOK WITH MINT FOR DINNER
From goodhousekeeping.com
HERBY ROTIS AND MUNG BEAN CURRY: YOTAM OTTOLENGHI’S INDIAN …
From theguardian.com
SPINACH AND SPLIT PEA SOUP RECIPE ON FOOD52
From food52.com
PEA AND SPINACH SOUP RECIPE | EPICURIOUS
From epicurious.com
MEDITERRANEAN LENTIL SOUP | LENTIL SOUP RECIPES, HEALTHY SOUP …
From pinterest.ca
SPINACH AND GREEN PEA SOUP - GREEN VALLEY KITCHEN
From greenvalleykitchen.com
SPINACH STUFFED CHICKEN BREAST | THE RECIPE CRITIC
From therecipecritic.com
GARLICKY SPINACH AND CHICKPEA SOUP RECIPE - PUREWOW
From purewow.com
You'll also love