Ingredients
2 cups frozen peas
2 cups torn fresh spinach, packed
2 cups chicken stock
14 teaspoon dried savory
salt & freshly ground black pepper
plain yogurt
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Built-in compressor — no pre-freezing bowl, continuous churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Built-in compressor — no pre-freezing bowl, continuous churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned. add peas, spinach, chicken stock and savory. bring to boil; reduce heat, cover and simmer for 20 minutes. in food processor or blender, puree soup, in batches, until smooth. season with salt and pepper to taste. serve with a drizzle of yogurt on top of each serving.