Bright Green Spinach And Pea Soup

[Guest guest]

* Exported from MasterCook *

 

Bright Green Spinach And Pea Soup

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 213

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

OR butter or a mixture

2 bunches scallions

including half of the greens -- coarsely chopped

1 small onion -- thinly sliced

3 carrots -- thinly sliced

1 celery rib -- thinly sliced

1 tablespoon chopped marjoram or basil

OR 1 teaspoon dried marjoram or basil

Salt and freshly milled pepper

10 parsley sprigs -- chopped

1 large spinach bunch -- stems removed

1 cup peas -- fresh or frozen

Lemon juice -- to taste

***FOR GARNISH***

crème fraîche

1 small toasted croutons

calendula petals

 

SERVES 4 TO 6

 

Brief cooking preserves this utterly simple soup's vivid green. The color

lasts only about 10 minutes, so organize yourself to serve the soup right

away. Edible flowers, such as yellow calenduIa petals, would make a

cheerful garnish.

 

Warm the oil in a soup pot and add the scallion, onion, carrots, celery,

herbs, 1 teaspoon salt, and 1/2 cup water. Cover and stew for 5 minutes,

then add 5 1/2 cups water and bring to a boil. Lower the heat and simmer,

uncovered, for 20 minutes. Add the spinach and peas. Poke the spinach

leaves into the soup and cook until they turn bright green, 2 to 3

minutes. Remove from the heat and blend the soup in two batches until

perfectly smooth. Taste for salt, season with pepper, and stir in enough

lemon juice, starting with 1/2 teaspoon, to bring up the flavors. Serve

immediately with a swirl of crème fraîche, the croutons, and the blossoms

floating on top.

- - - - - - - - - - - - - - - - - -