Spinach and Pea Soup

3 cups

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


  • 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


  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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