Lemony Pea and Spinach Soup

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.
  • Total:
  • Serves: 4 persons



  1. Step 1

    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.
  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.