Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
18 Mins
Total Time
18 Mins
Serves 4

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


How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

daneanp's Review

May 04, 2013
Just ok. DH didn't care for the texture. It might be better with garden fresh peas vs. frozen.

wonderwab's Review

March 23, 2013
Quick, easy, delicious! What else do you want in a recipe?