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Stunning plated serving of Sweet Pea & Spinach Soup, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Sweet Pea & Spinach Soup

By sweating aromatics and deglazing with dry sherry, this highly vibrant, nutrient-dense soup slowly simmers sweet peas and fresh spinach in a savory chicken broth, blended into a thick, velvety bisque enriched with a touch of heavy cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Ingredients Method

Ingredients
  

The Aromatic Base
  • 2 tablespoons unsalted butter
  • 1 medium white onion, peeled and finely diced (about 1 cup)
  • ½ cup dry sherry, for deglazing
The Harvest Greens & Broth
  • 2 10-ounce packages frozen sweet peas, completely thawed
  • 2 ounces fresh baby spinach leaves, about 2 lightly packed cups
  • 2 tablespoons fresh lemon juice, from ½ large lemon
  • 2 to 3 sprigs fresh dill
  • 3 to 4 cups low-sodium chicken broth, or homemade stock
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
The Finish
  • ½ cup heavy whipping cream
  • Sour cream, for garnish
  • Fresh dill sprigs, for garnish

Method
 

Cook the Onion & Deglaze
  1. Heat the butter over medium heat in a soup pot.
  2. Add the onion and cook until soft and translucent, about 5 minutes.
The Harvest Simmer
  1. Stir in the peas and spinach. Pour in the sherry and cook until most of the liquid disappears, about 4 minutes more.
  2. Add the lemon juice and dill sprigs.
  3. Pour in 3 cups of chicken broth.
  4. Bring to a boil and then reduce the heat to simmer the soup for about 20 minutes.
Blend the Soup
  1. Remove the soup from the heat and cool to room temperature.
The Enrichment
  1. Use a food processor, blender, or immersion blender to liquefy the ingredients to create a smooth, velvety soup. Return the soup to the pot. If the soup is too thick, you can add some more broth.
  2. Season with salt and pepper. Stir in the cream. At this point, you can chill the soup or heat the soup to warm it up. It’s great served warm or cold!
  3. Garnish with a dollop of sour cream and a bit of dill.