Bright Green Spinach and Pea Soup

This light vegetable puree from Deborah Madison’s terrific and extensive Vegetarian Cooking for Everyone can be served hot or cold, and makes a wonderful start to a meal.

If served within minutes of preparation, it’s a bright, vivid green.  We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.

4.5 from 2 votes

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Bright Green Spinach and Pea Soup

If served within minutes of preparation, it’s a bright, vivid green.  We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 8 servings

Calories 61 kcal

Author Deborah Madison

Ingredients

• 2 Tablespoons Olive Oil
• 2 bunches Scallions including half of the greens, coarsely chopped
• 1 small Onion thinly sliced
• 3 Carrots thinly sliced
• 1 Celery Stalk thinly sliced
• 1 Tablespoons chopped Marjoram or Basil or 1 tsp. dried
• 10 Parsley Sprigs chopped
• 1 large bunch Spinach stems removed
• 1 cup Peas fresh or frozen
• 3/4 teaspoon Salt
• Freshly Ground Pepper
• Lemon Juice to taste

Instructions

1. Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and 1/2 cup water. Cover and simmer for 5 minutes.
2. Add 5 1/2 cups water and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
3. Add the spinach and peas. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes).
4. Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth.
5. Taste for salt, season with pepper, and stir in at least 1/2 teaspoon lemon juice to “bring up the flavors” (as Madison puts it).
6. Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms.

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Update 6-28-10:  Replaced my photo with a far superior one, compliments of readers Chillindamos (photographer & flowerer) and Michelle (chef extraordinaire).