Green Peas Soup

The call comes from the Paris suburb of St.-Germain-en-Laye, in which young peas, a rarity within the early eighteenth century, were sown in packing containers for early-spring cultivation. The addition of onions and spinach provide a conventional French contact, making this soup a flavorsome beginning for a spring menu.


  • 10 cups fresh or frozen peas or petits pois (small, young green peas), divided
  • 1/2 teaspoon ground mace
  • 2 whole cloves
  • 6 cups water, divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons dried thyme
  • 3 to 4 green onions, trimmed and sliced crosswise into 1/2-inch pieces
  • 1 teaspoon dried marjoram
  • 4 tablespoons unsalted butter
  • 2 teaspoons minced fresh mint
  • 3 tablespoons all-purpose flour
  • 1/4 pound fresh baby spinach, coarsely chopped
  • Diced toast for garnish (optional)
  • Shredded fresh calendula blossoms for garnish (optional)


  1. put 8 cups of the peas and four cups of the water in a large saucepan or Dutch oven. add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. reduce the heat and simmer for approximately 45 minutes, until the peas are very tender.
  2. Drain the peas, reserving the cooking liquid in the saucepan. Puree the peas in a food processor or with a meals mill. If using a food mill, discard the skins. Press the puree thru a sieve into the reserved liquid, stirring to combine thoroughly. cover and set apart to keep warm.
  3. integrate the final 2 cups of peas with the final 2 cups of water in a medium saucepan. cover and convey to a boil. reduce the warmth and simmer for 20 to twenty-five minutes, till the peas are simply tender.
  4. whilst the second one batch of peas is cooking, melt the butter in a sauté pan. upload the green onions, and sautee for about 2 minutes. upload the spinach and mint and stir collectively, cooking till the spinach has just wilted. combination inside the flour, and prepare dinner for about 1 minute.
  5. Drain the peas, reserving the cooking liquid, and stir the peas into the nice and cozy soup together with the spinach mixture. warmth until it begins to simmer, including the reserved pea-cooking liquid "a touch at a time" if the soup is too thick. Season with additional salt and pepper, if essential.
  6. Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if preferred.

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