Spinach And Green Pea Soup Food

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SPINACH, PEA AND POTATO SOUP



Spinach, Pea and Potato Soup image

Go green with a bowl of creamy potato, pea and spinach soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.

SPINACH AND PEA SOUP



Spinach and Pea Soup image

Thick and satisfying, this soup is full of the flavor of peas. In summer, be sure to use fresh peas. For a thinner soup, add 1 cup milk or thin cream. I use Carnation Evaporated milk. I microwave a couple of potatoes until soft, then peel and dice and add to soup after it has been cooked for some texture and my son likes potatoes in his soup. The Total Fibre Book

Provided by Olha7397

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
2 leeks, white parts only,sliced
2 cups frozen peas
2 cups torn fresh spinach, packed
2 cups chicken stock
1/4 teaspoon dried savory
salt & freshly ground black pepper
plain yogurt

Steps:

  • In saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned.
  • Add peas, spinach, chicken stock and savory.
  • Bring to boil; reduce heat, cover and simmer for 20 minutes.
  • In food processor or blender, puree soup, in batches, until smooth.
  • Season with salt and pepper to taste.
  • Serve with a drizzle of yogurt on top of each serving.

Nutrition Facts : Calories 154.9, Fat 4.8, SaturatedFat 2.3, Cholesterol 11.2, Sodium 293.5, Carbohydrate 21, Fiber 4.2, Sugar 7.6, Protein 7.9

SPINACH AND GREEN PEA SOUP



Spinach and Green Pea Soup image

A deep green fresh tasting soup. Does not need flour for thickening so is low carb and is absolutely delish. Everything is from the freezer or storecupboard and so it can be made in a few minutes. From Evelyn Roses International Cookbook

Provided by Panda Rose

Categories     European

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 ounces butter
1 large onion
725 ml vegetable stock
450 g frozen peas
1 teaspoon salt
black pepper (10 grinds)
1 bunch of fresh mint
525 ml skim milk
1 ounce pine nuts, toasted
8 ounces frozen spinach

Steps:

  • Finely chop onion and saute in butter until sotf and golden.
  • Add the stock defrosted sinach and peas.
  • Cook partially covered until the peas are done.
  • Season with salt and pepper and mint leaves.
  • Cook for a further 5 minutes.
  • Puree until smooth.
  • Heat the milk and add the puree (use the same pan!).
  • Leave to stand for a few hours for the flavour to develop (unless you are in a hurry).
  • Reheat to serve and garnish with pine kernels or any other nuts that you prefer.

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