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

Related recipes