Lemony Pea and Spinach Soup

By Alexa Weibel

Updated April 26, 2021

Lemony Pea and Spinach Soup
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(602)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • ¼cup extra-virgin olive oil, plus more for serving
  • 2medium leeks (about 1 pound), trimmed, white and green portions halved lengthwise, then thinly sliced and rinsed (about 4 packed cups)
  • 2celery stalks, trimmed and thinly sliced (about 1½ cups)
  • Kosher salt and black pepper
  • ¼cup vermouth or white wine
  • 3garlic cloves, minced
  • 5cups chicken stock
  • 16ounces frozen peas (about 3¾ cups) (see Tip)
  • 5ounces fresh baby spinach (about 5 packed cups)
  • ½packed cup coarsely chopped fresh parsley leaves and tender stems, plus more for serving
  • 1 to 1½cups small shaped pasta, such as ditali or shells (optional), cooked (about 2 to 3 cups)
  • Crème fraîche, for serving
  • Chopped chives and torn fresh dill, for serving
  • 1lemon, for zesting
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

440 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 17 grams protein; 1167 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat ¼ cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.)

  5. Step 5

    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.

Tip
  • Check your frozen peas before cooking — if they are freezer-burned, you will not be happy with your soup, no matter how well you season it. For best results, make sure your peas don’t look desiccated or covered in excess ice.

Ratings

4 out of 5
602 user ratings
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Comments

Claire

I used wine instead of vermouth and then added the juice of a whole lemon. After a taste I felt it definitely needed that acid so I'm happy with the result! I didn't have pasta so I did some wild rice and I love the thickness that brings to the soup. This is a great way to get so many veggies in one meal!

Munch

I didn’t have baby spinach so I used frozen spinach. It worked out fine. I used the Vitamix for pureeing. I used spring onions instead of chives. The next day it was still fresh as can be. I fried up pumpkin seeds, coriander, red pepper flakes and almond slivers. All in a bit of canola oil, mixed Garam massala and some sugar and salt. So the soup was decorated with parsley, lemon zest, spring onion,seed mix and crème fraîche. It needed contrasting flavors. It worked out beautifully.

Dave

Wow! This was one of the tastiest recipes I’ve ever made. Who knew that a soup that is so healthy and so quick to make could be so satisfying? Great the way it is written but I found a couple of additions that were a slight improvement IMHO. I added a half avocado chopped up and 1/4c fresh mint. I think the avocado gives the soup a great mouthfeel when blended with the other ingredients. Enjoy!

Michele

Can I make this in advance and freeze it?

Sussy Nolan

Very easy and tasty soup. Added lemon juice and more vermouth at the end. Garnished with scallion parsley olive oil, sour cream, lemon zest, toasted pine nuts and violets.

Tiana

So good and fresh! I followed the other user’s suggestion of using spring onions and miso paste. I skipped the vermouth. Was delicious.

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