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
Ingredients
- 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 1 1/2 cups)
- Kosher salt and black pepper
- ¼cup vermouth or white wine
- 3garlic cloves, minced
- 5cups chicken stock
- 16ounces frozen peas (about 3 3/4 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
- 1to 1 1/2 cups 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
Instructions
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.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.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.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.)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.