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Minted Sweet Pea and Spinach Soup
4 tb Butter, unsalted
10 oz Spinach, fresh, chopped
1 pk Green Peas, frozen
1 c Whipping Cream
Black Pepper, freshly ground
2 c Onions, finely chopped
3 c Chicken Stock
2 c Mint Leaves, fresh
Melt butter in large, heavy saucepan, add onions, cover and cook very
gently for 25 minutes, until just beginning to color; do not let
onions brown. Wilt spinach over simmering water, squeeze out water
and chop, or cook frozen spinach according to directions. Heat stock
in large, heavy saucepan, add peas and spinach, bring to a boil, then
reduce heat and simmer just until peas are tender, about 20 minutes.
Add mint leaves and continue simmering for another 5 minutes. Puree
soup in a food processor or blender until smooth. Return to heat, add
cream, blending until smooth. Heat and serve hot, or cool, then chill
and serve cold. Serves 6.
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