Best Spinach Pea And Potato Soup Recipes

SPINACH, PEA AND POTATO SOUP

Spinach, Pea and Potato Soup image

Go green with a bowl of creamy potato, pea and spinach soup.

Provided by Food Network Kitchen

Categories appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 cup chopped shallot
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups fresh or thawed frozen peas
1 1/2 cups firmly packed chopped spinach or baby spinach
1/4 to 1/2 cup heavy cream
Toasted walnuts, for serving

Steps:

Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
Serve hot sprinkled with toasted walnuts.

ASPARAGUS, PEA SHOOT, SPINACH, AND POTATO SOUP

Asparagus, Pea Shoot, Spinach, and Potato Soup image

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

Ingredients

1 large potato, quartered, or more to taste
2 ½ cups chicken stock, or more to taste
1 bunch fresh spinach
1 bunch pea shoots
1 tablespoon vegetable oil
1 bunch asparagus, trimmed and chopped
1 onion, finely chopped
2 ribs celery, chopped
2 tablespoons chopped pineapple mint, or to taste
2 tablespoons chopped fresh sage, or to taste
1 tablespoon creme fraiche
salt and ground black pepper to taste

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