Minted Sweet Pea and Spinach Soup

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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