SPINACH AND PEA SOUP

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Spinach and Pea Soup image

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

5 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 pound fresh English peas, shelled (about 1 cup)
8 ounces spinach (curly or flat leaf), tough stems discarded (about 6 cups packed leaves)
1 1/2 teaspoons fresh lemon juice
3/4 cup tiny greens, such as micro greens or mache
Parmesan Frico Bowls

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.

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