Story
This is the bowl to make when the market starts whispering instead of shouting. Everything stays vivid and fresh, and it tastes especially good with torn toast and a soft egg.
Ingredients
- 2 tablespoons butter or olive oil
- 1 leek, thinly sliced
- 3 cups frozen peas
- 4 cups vegetable broth
- 3 packed cups baby spinach
- 1 cup mixed herbs such as dill, parsley, and mint
- 2 tablespoons creme fraiche
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Recipe notes
- Thin with more broth if you want a lighter texture.
- The mint is optional, but it gives the soup a nice lift.
Instructions
- Melt the butter in a pot and cook the leek with a pinch of salt until soft, about 5 minutes.
- Add the peas and broth, then simmer for 8 minutes.
- Stir in the spinach and herbs until wilted.
- Blend until smooth, then return the soup to low heat.
- Stir in the creme fraiche and lemon juice, then season to taste.
- Serve warm with extra herbs on top.
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