Go green with a bowl of creamy potato, pea and spinach soup.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped shallot
- 1 cup chopped peeled potato
- 3 to 4 sprigs fresh thyme
- 1 medium clove garlic, minced
- Pinch of grated nutmeg
- Kosher salt and freshly ground black pepper
- 3 1/2 cups chicken broth
- 1 1/2 cups fresh or thawed frozen peas
- 1 1/2 cups firmly packed chopped spinach or baby spinach
- 1/4 to 1/2 cup heavy cream
- Toasted walnuts, for serving
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with toasted walnuts.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 245 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 25 mg |
| Sodium | 605 mg |