Spinach and Pea Soup

  • Servings: 4
  • Yield: Makes about 3 cups
Spinach and Pea Soup

Source: Martha Stewart Living, March 2007


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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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