Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Blending a handful of spinach into the soup enhances the green color and adds subtle earthy notes.

Ann Taylor Pittman
Recipe by Cooking Light April 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
18 mins
total:
18 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Reserve 1/2 cup peas from package. Place remaining peas and 1/4 cup water in a microwave-safe dish. Cover with plastic wrap; pierce once with a knife to vent. Microwave at HIGH 5 minutes. Add spinach; cover and microwave at HIGH 2 minutes. Drain and rinse well with cold water; drain.

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  • While peas cook, heat a small skillet over medium-high heat. Add 1 1/2 teaspoons extra-virgin olive oil to pan; swirl to coat. Add reserved 1/2 cup peas and 1 minced garlic clove; sauté 4 minutes or until peas begin to brown, stirring frequently. Set aside.

  • Place spinach mixture, 1 tablespoon extra-virgin olive oil, 1 minced garlic clove, 1 cup ice water, chopped fresh mint, fresh lemon juice, and salt in a blender; blend until smooth (about 4 minutes). Add half-and-half; blend until just combined. Pour about 3/4 cup soup into each of 4 bowls; sprinkle evenly with sautéed peas and freshly ground black pepper.

Nutrition Facts

137 calories; fat 6.2g; saturated fat 1.3g; sodium 239mg.
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