When the temperatures soar and the sun beats down, there's nothing quite as refreshing as a chilled soup. And when it comes to chilled soups, chilled pea and spinach soup is a classic for a reason. This vibrant green soup is not only delicious and healthy, but it's also incredibly easy to make. With just a few simple ingredients and a blender, you can have a refreshing and nutritious bowl of chilled pea and spinach soup in no time.
Let's cook with our recipes!
HEARTY PEA-AND-SPINACH SOUP
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create patterns on individual servings and present them at the table. Ladle some of the soup into bowls in the kitchen, and place the remaining soup in a tureen for seconds. Decorate the surfaces of both before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onions, garlic, 1 teaspoon salt, and a 1/4 teaspoon pepper. Cook, stirring, 3 to 5 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Let cool slightly.
- Working in batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Ladle soup into bowls.
- Fill a pastry or resealable plastic bag with cream. Snip off tip or corner of bag. Draw parallel horizontal lines across each serving of soup, spacing lines as desired.
- Starting at bottom, drag the tip of a wooden skewer upward through the rows of cream. Starting at top and spacing as desired, drag skewer downward through rows of cream. Repeat, reversing direction every other line. Serve immediately.
SPINACH AND PEA SOUP
This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
- Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
- Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.
CHILLED PEA SOUP WITH FRESH MINT
Steps:
- In a large saucepan, cook the leek in the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with mint sprigs. Correct the seasoning.
CHILLED PEA AND SPINACH SOUP
Categories Soup/Stew Freeze/Chill Quick & Easy High Fiber Spinach Pea Spring Summer Chill Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Purée soup in a blender until smooth and transfer to a bowl. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Divide soup between 2 bowls and top with remaining yogurt.
CHILLED PEA SOUP WITH SPICY CRAB
"Pureed peas make a vibrant, beautiful soup."
Provided by Tyler Florence
Time 1h20m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Make the soup: Blend the peas and vegetable broth in a blender until very smooth. With the motor running, slowly pour in the olive oil in a steady stream to emulsify the mixture. Add half of the lemon juice, then chill the soup in the refrigerator for 1 hour. Season with salt and the remaining lemon juice before serving.
- Prepare the crab: Whisk the olive oil, sambal oelek and lemon juice together in a bowl. Fold in the crabmeat and mint and season with a pinch of salt. Fill small cups or glasses about three-quarters of the way with the chilled pea soup. Garnish each portion with 1 generous tablespoon of the spicy crab and serve immediately.
COLD CURRIED PEA AND BUTTERMILK SOUP
Steps:
- Cook shallots in butter and oil in a heavy medium pot over medium heat, stirring, until golden, 6 to 8 minutes. Add curry powder and 3/4 teaspoon salt and cook, stirring, 1 minute. Add broth and water and bring to a simmer, then stir in peas and spinach and return to a simmer. Cook, uncovered, stirring occasionally, until vegetables are just tender, about 6 minutes.
- Immediately purée soup in 4 batches in a blender until very smooth (use caution when blending hot liquids). Transfer to a bowl and stir in buttermilk. Quick-chill (to preserve color) by setting bowl in an ice bath and stirring until cool, then refrigerate until very cold, 1 to 2 hours. Season with salt.
CHILLED PEA SOUP
Anna Russell of Peterborough, Ontario uses convenient frozen peas to blend together this fresh-tasting soup flecked with dill. "Serve it as a first course for a summer meal or with a tossed green salad and Fresh rolls for a main course!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the peas, broth, lemon juice, dill, salt and pepper. Place half of the mixture at a time in a blender; cover and process until pureed. Return all to the blender. Add yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 160 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 897mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.
LEMONY PEA AND SPINACH SOUP
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.
Provided by Alexa Weibel
Categories soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
- Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
- Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
- Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
- Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.
GARLIC, SPINACH, AND CHICKPEA SOUP
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
Provided by Dale Penny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
- In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g
CHILLED SORREL-AND-PEA SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 4h45m
Yield Four to six first-course servings
Number Of Ingredients 11
Steps:
- Combine 3 cups of water and the rice in a pot; simmer, covered, until very soft, about 20 minutes. Meanwhile, heat the oil in a saucepan over low heat, add the onion and cook until slightly soft. Add the peas and toss for 1 minute. Add the rice with its cooking liquid, the sugar and salt.
- Simmer, covered, until tender, about 8 to 10 minutes. Pass the soup through the medium disk of a food mill.
- Slice the sorrel into slivers. Reserve a handful for garnish and place the rest in a nonaluminum pot with the remaining 1/2 cup water. Stir over moderate heat until "melted."
- Add the sorrel to the puree and press the mixture through a fine sieve. Add 1/2 cup buttermilk and 1/4 cup cream. Adjust seasoning with salt and white pepper.
- Refrigerate at least 4 hours. To serve, add buttermilk and cream to taste and check seasoning. Ladle the soup into bowls, garnish with the remaining sorrel and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 586 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- For a smoother soup, use an immersion blender or blend the soup in batches in a regular blender before serving.
- If you don't have heavy cream on hand, you can substitute milk or yogurt.
- For a vegan version of this soup, use coconut milk or almond milk instead of heavy cream.
- Add a pinch of red pepper flakes or a drizzle of Sriracha sauce for a spicy kick.
- Garnish the soup with fresh herbs, such as chives, parsley, or dill.
Conclusion:
This chilled pea and spinach soup is a refreshing and delicious way to enjoy fresh summer produce. It's easy to make and can be tailored to your own taste preferences. Whether you like it smooth or chunky, spicy or mild, this soup is sure to please. So next time you're looking for a light and healthy meal, give this chilled pea and spinach soup a try.
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