Prep 20 mins
Cook 45 mins
This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.
- 4 tablespoons sweet butter
- 2 cups finely chopped yellow onions
- 10 ounces frozen chopped spinach, defrosted
- 3 cups chicken stock (or vegetable stock)
- 10 ounces frozen peas, defrosted
- 1⁄2 bunch of fresh mint
- 1 cup heavy cream
- salt & freshly ground black pepper, to taste
- Melt the butter in a pot.
- Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
- Meanwhile, drain the spinach and squeeze out excess liquid.
- Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
- Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
- Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
- Rinse thoroughly and pat dry.
- When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
- Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
- Add 1 cup of the cooking stock and process until smooth.
- Return pureed soup to the pot.
- Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
- Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.
Delicious!! I've only recently started making soup, as it's the only way I can get my almost-three year old to eat veggies, and this one was perfect! It's healthy, flavourful, filling and super easy to make! I followed the instructions exactly and used my immersion blender right in the pot. Perfect! My boys ate it up, as long as I called it "Percy Soup", as in Thomas the Tank Engine's friend Percy, who is green. :0) Thanks for a great recipe!
Yum!! Was looking for a way to use up an abundance of frozen peas and frozen spinach. I used only about 1 cup of onions (maybe a bit less). I followed the instructions up to step 8. Then I whipped out my stick mixer and blended it right in the pot. I added a dash of cream to my individual serving, and it is delicious! The rest goes straight in the fridge to be used over the course of the week as a healthy snack (i.e., without the cream). I might even serve this as a dip to my toddler!
I took a tip from Chia and added a bit of tarragon and followed the directions. I tasted the soup after puree-ing it and decided it didtn't really need the cream--I ended up mixing in a small amount of cremem fraiche and then garnishing the top of the pretty green soup with a swirl of additional creme fraiche. Btw, this soup is very good chilled as well.