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Epicurious

Pea and Spinach Soup

This soup is best made with farm-fresh peas, but you can substitute a ten-ounce package of frozen peas in a pinch. Since spinach and peas cook in such a short amount of time, do not add them to the pot until the stock has reached a boil. This soup is finished with lemon juice rather than cream or buttermilk. For an elegant presentation, garnish the soup with Frico (page 75).

Recipe information

  • Yield

    serves 4

Ingredients

Preparation

  1. FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil. For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes. Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes. Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
TagsSoupSoup/StewPeaBean and LegumeVegetableSpinachLeafy GreensStarterMainLunchDinnerSimmerCookbooks
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