No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chilled Spinach-Pea Soup Hors d'Oeuvres

  • yield: Makes 5 1/2 cups or 22 two-ounce servings

Ingredients

  • 3 tablespoons unsalted butter
  • 4 to 5 leeks, white and light-green parts only, cut into 1/4-inch-thick slices, rinsed well
  • Coarse salt and freshly ground pepper
  • 1 pound spinach, stems removed
  • 3 cups low-sodium chicken stock
  • 3/4 cup tarragon leaves, packed
  • 15 ounces frozen peas, thawed

Directions

  1. Step 1

    Melt the butter in a medium pot over medium heat. Add leeks, and cook until soft and translucent, about 10 minutes. Season with salt and pepper.

  2. Step 2

    Add spinach, and cook just until wilted, 2 to 3 minutes. Stir in stock, and simmer until spinach is tender but still bright green, about 6 minutes. Add tarragon and peas, and cook 5 minutes.

  3. Step 3

    Puree soup in a blender until smooth. (You may need to work in batches.) Using the back of a rubber spatula, press soup through a coarse sieve set over a bowl. Season soup with salt and pepper. Taste for seasoning, and adjust as needed. Use a glass measure to pour soup into 2-ounce sake or espresso cups, and serve warm.

Source
Martha Stewart Weddings, Fall 2008