Spinach and pea soup - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | (1/2 stick) unsalted butter |
| 2 | Onions, thinly sliced | |
| 4 | cups | (or more) chicken stock or anned broth |
| 1 | 1/2 lb russet potato, peeled and thinly sliced | |
| 2 | cups | Shelled peas or one 10-oz package frozen peas (unthawed) |
| 1 | pounds | Spinach, stemmed |
| ½ | cup | Whipping cream |
| Salt & freshly ground pepper | ||
| Chopped fresh mint | ||
Directions
Melt butter in heavy large saucepan over medium-low heat. Add onions and cook until translucent, stirring occasionally, about 8 minutes.
Add 4 cups stock, potato and peas and bring to boil. Reduce heat and simmer until potato is tender, about 10 minutes. Add spinach and stir until wilted. Increase heat; bring soup to boil.
Immediately puree soup in batches in blender or processor. Return soup to pan. Add cream and stir until heated through. Thin with more stock if desired. Season with salt and pepper. Ladle soup into bowls.
Top with mint.
Bon Appetit/August/89 Scanned & fixed by Di and Gary