Best Chilled Pea And Spinach Soup Recipes

Lemony Pea and Spinach Soup image

Provided by Alexa Weibel

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for serving
2 medium leeks (about 1 pound), trimmed, white and green portions halved lengthwise, then thinly sliced and rinsed (about 4 packed cups)
2 celery stalks, trimmed and thinly sliced (about 1 1/2 cups)
Kosher salt and black pepper
1/4 cup vermouth or white wine
3 garlic cloves, minced
5 cups chicken stock
16 ounces frozen peas (about 3 3/4 cups) (see Tip)
5 ounces fresh baby spinach (about 5 packed cups)
1/2 packed cup coarsely chopped fresh parsley leaves and tender stems, plus more for serving
1 to 1 1/2 cups small shaped pasta, such as ditali or shells (optional), cooked (about 2 to 3 cups)
Crème fraîche, for serving
Chopped chives and torn fresh dill, for serving
1 lemon, for zesting

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.

Chilled Pea and Spinach Soup image

Yield Serves 2

Number Of Ingredients 9

1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen
6 ounces spinach leaves (2 cups packed), washed well and spun dry
1 tablespoon sugar
1 teaspoon dried tarragon
1/2 teaspoon salt
freshly ground black pepper to taste
2 cups chicken broth
1 cup ice
2/3 cup plain yogurt

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.