SilkpieRecipe
Spinach and Herb Soup with Seeds and Balsamic
Texture
Garnish
On the plate

Soups & Stews · Modern European

Spinach and Herb Soup with Seeds and Balsamic

4.3 (57 cooks rated this)

Spinach, parsley and peas are blended into a vivid, grassy green soup with a silky texture. A band of toasted pumpkin, sunflower and black sesame seeds plus a zigzag of reduced balsamic turns it into a striking starter.

20 min Prep
20 min Cook
40 min Total
4 Servings
Medium Difficulty
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Test kitchen note: Blanch the greens for only 30 seconds and shock them in ice water before blending; the soup keeps its jewel-green color for hours.

Method 6 steps

  1. Simmer the balsamic vinegar in a small pan until reduced to about 2 tablespoons of syrup. Let it cool.

  2. Toast the pumpkin, sunflower and sesame seeds in a dry skillet until fragrant and set aside.

  3. Cook the leek in the olive oil for 6 minutes until soft, add the stock and peas and simmer 5 minutes.

  4. Blanch the spinach and parsley in boiling salted water for 30 seconds, then plunge into ice water and squeeze dry.

  5. Blend the leek mixture with the greens until completely smooth and season with salt. Reheat gently without boiling.

  6. Pour into wide shallow plates, spoon the seeds over one half, drizzle the balsamic syrup across and garnish with dill.

That is the whole pie. Enjoy every slice.

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