It’s been getting a bit chillier lately so I figured it was time for another soup recipe. I love the vibrant color of this pea and spinach soup! I think I even have a cardigan in that exact color. This week officially starts my get-fit-eat-healthy diet. Okay so it’s not really a diet and I’m sure it’s not going to last long, but it’s Fall and I have nothing better to do. And I figure it gives me an opportunity to work on some healthier recipes! First step, a very flavorful pea and spinach soup!
This recipe yields about 4 servings.
4 cups of vegetable stock
3 cups of frozen peas (you can use fresh if they’re in season)
1 bunch of spinach, washed and drained
3 cloves of garlic, finely chopped
1 medium yellow onion, finely chopped
3 tablespoons of butter or margarine or extra virgin olive oil
4 sprigs of fresh thyme, leaves only
4 sprigs of fresh thyme, whole
1 teaspoon of chopped tarragon leaves or dried
2 sprigs of fresh tarragon
fresh ground pepper
juice of half a lemon (optional)
Step 1: Simmer away!
In a medium pot melt the butter over medium heat. Toss in the chopped garlic and onions and season with fresh ground pepper and a pinch of sea salt. Also throw in the teaspoon of tarragon leaves and thyme leaves. Let that cook for about 5 minutes or until the onions are translucent. Now pour in the 4 cups of vegetable stock and bring to a boil. Using kitchen twine, tie together a few sprigs of fresh thyme and a couple sprigs of tarragon. Toss that into the stock and let that simmer.
Step 2: Peas & spinach!
Once the stock is boiling, pour in the 3 cups of frozen or fresh peas. Cook peas for about 2 – 3 minutes. Now take out the bundle of herbs and add in the spinach. Let the spinach wilt, which is about another 2 -3 minutes and then remove it from the heat.
Step 3: Blend!
Now this part is dangerous if you don’t have a hand held blender. If you have a hand held blender, carefully blend up that entire mixture in your pot. If you’re using a regular blender, split up the soup into 3 or 4 portions to blend. You want to make sure you’re only blending a little at a time and have a small opening for the hot air to escape. You can cover the opening with a towel very loosely so you don’t end up with pea and spinach all over your walls! Add in a tablespoon of water each time you blend to get to the consistency you like. I didn’t add any at all and it was the perfect thickness for me. Once all blended, pour all of it back into that pot and let that simmer on low until you need to serve, stir occasionally.
You can serve this with some yummy crusty bread or a dollop of sour cream or a drizzle of good olive oil. I garnished with mint leaves and the pungent herb went really well with the earthy aromas of the soup. Enjoy!