Title: Minted Sweet Pea and Spinach Soup
Categories: Soup
Yield: 6 Servings
| 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 |
| | | Salt |
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. This is
one of Carlotta Stoker's top-rated soups. She's a Montreal caterer. From
The Gazette, 91/09/18. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1