Rating: 3.88 stars
25 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
  • 25 Ratings

This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.

Martha Stewart Living, March 2007

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Recipe Summary

Servings:
4
Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

25 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0