Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spinach and Pea Soup 3.9 (25) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Yield: 3 cups This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup. Ingredients 5 teaspoons extra-virgin olive oil 1 medium onion, finely chopped 1 garlic clove, minced Coarse salt and freshly ground pepper 1 ¾ 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 ½ teaspoons fresh lemon juice ¾ cup tiny greens, such as micro greens or mache Parmesan Frico Bowls Directions 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. Rate it Print