Name: Minted Sweet Pea and Spinach Soup
Yield: 4 to 6 portions
Ingredients: 4 tablespoons (½ stick) unsalted butter; 2 cups finely chopped yellow onions; 10 ounces frozen chopped spinach, defrosted; 1 cup heavy cream; ½ bunch of fresh mint; Salt and freshly ground black pepper, to taste; 10 ounces frozen peas, defrosted; 3 cups Chicken Stock

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This rich, elegant soup is a perfect beginning for an important dinner. Although we use frozen peas and spinach with excellent results, the mint really must be fresh.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 cups finely chopped yellow onions

Soup
Gluten-free

Method

Melt the butter in a large heavy pot over low heat. Add the chopped onions, cover, and cook until tender and lightly colored, about 25 minutes.
Meanwhile, drain the spinach and squeeze out the excess liquid. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. Reduce the heat and simmer, partially covered, until the peas are really te

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Ingredients

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