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.
2bunches Scallionsincluding half of the greens, coarsely chopped
1Celery Stalkthinly sliced
1Tablespoonschopped Marjoram or Basilor 1 tsp. dried
1largebunch Spinachstems removed
1cupPeasfresh or frozen
Freshly Ground Pepper
Lemon Juiceto taste
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.
Add 5 1/2 cups water and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
Add the spinach and peas. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes).
Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth.
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).
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.