| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- One 250-gram/9-ounce package frozen spinach, thawed in fridge overnight
- 3 1/2 cups frozen peas, thawed in fridge overnight
- 4 cups low-sodium vegetable broth (1 liter)
- 1 tablespoon olive oil
- 3 green onions, roughly chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1/3 cup roughly chopped flat-leaf parsley
- 1/4 cup roughly chopped fine herbs, such as basil, mint, tarragon, chives or more parsley
- 1 lemon, zested and juiced
- 1/4 cup finely grated Pecorino cheese, plus more for serving, optional (25 grams)
- Sour cream, plain yogurt or Crème Fraîche, recipe follows, for garnish, optional
- 1/2 cup 35% cream (125 milliliters)
- 1 tablespoon buttermilk (15 milliliters)
Instructions
- Drain the spinach through a fine mesh sieve, pressing gently to remove most of the water and transfer it along with the peas to a blender.
- Meanwhile, pour the vegetable broth into a medium saucepan and bring to a simmer. In a skillet, heat the olive oil over medium-high heat. Add in the green onions, season with salt and pepper and cook just until bright green and starting to lightly color, about 2 minutes. Remove from the heat and stir in the garlic, allowing the residual heat from the pan to lightly cook the garlic for about 30 seconds. Transfer to the blender. Add the herbs, lemon zest, lemon juice and 3 cups of the hot broth.
- Place the lid on the blender, remove the vent cap, cover with a kitchen towel and blend on high until smooth. Add in the Pecorino cheese, if using. Season to taste with more salt, pepper and lemon juice. For a thinner soup, add more stock. Blend to combine.
- Serve as is topped with sour cream, yogurt or crème fraîche and Pecorino cheese, if using. This soup can also be served chilled or heated to a higher temperature (though additional heating might tone down the bright green color).
- Combine the cream and buttermilk in a glass jar and cover with a clean kitchen towel or paper towel affixed with a rubber band. Leave the mixture out on the counter at room temperature, undisturbed, for 12 to 24 hours, until thick. Stir and cover with an airtight lid and transfer to the fridge until ready to use for up to 10 days. Feel free to up the flavor by stirring in some lemon zest, lemon juice, pepper or finely chopped herbs just before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 295 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 52 mg |
| Sodium | 1167 mg |
Reviews
Hum…I just don’t know. I’m kind of on the fence. On their own, I love each ingredient; however, I’m not sure about everything together in a soup. I’m also not crazy about the texture. It’s not bad, and maybe it’s just me. My husband didn’t like it at all though, and he’s open to trying most things, so I won’t make it again. I do, however, encourage folks to try it for themselves if they like the idea.
I really would love to see any comments before I make this as peas are kind of strong in flavor to me. It seems like it would be delicious. I do love peas cooked and hot and also cold in a salad. Thanks for any comments. I am sorry I don’t have stars.