Spinach Pea Soup

Spinach Pea Soup

This is a creamy pureed pea soup with a more interesting look. Darker green flecks of spinach mingle with the lighter green of split peas.

for Lunch
4 servings
Time to prepare: 20 minutes
Difficulty: Average

Ingredients

2 cups split peas (1 small pkg.)
2 slices bacon, diced
1/2 cup chopped celery with leaves
1/2 cup chopped onion
1/2 cup chopped carrots
3 cans (10 3/4 oz. each) chicken broth
1 pkg. (10 oz.) frozen chopped spinach leaves, thawed and drained
1/2 tsp. dried thyme or marjoram leaves
1/4 tsp. black pepper
1 to 2 Tbsp. white wine, optional

Garnishes: (optional)
Finely chopped scallions
Crisp, crumbled bacon
Croutons
Coriander

Directions

Rinse the peas. Soak for about 1 hr. in warm water.

Meanwhile, saute bacon, celery, onion and carrots until mixture is soft.

Bring broth to a boil. Add drained peas (save water for thinning, if
needed) and sauteed vegetables.

Simmer, covered, for about 1 1/4 hrs. or until peas are tender. Stir in spinach and thyme.

Puree soup in food mill or in blender. Reheat and thin, if needed.
Season with black pepper and wine, if desired.

Serve with garnishes of your choice.

Notes

Good served with: Cheddar cheese,
biscuits, sliced apples and pears for
dessert. For a party serve with the
garnishes, white wine. if you like, and a fruit tart for dessert.

Tip: If you have a ham bone, trim off fat. Add to broth. The bacon can be eliminated and 1 Tbsp. oil used for sauteing vegetables. Salt is not added because broth and bacon contain salt.

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