Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c (1/2 stick) unsalted butter -package frozen peas
2 Onions, thinly sliced -(unthawed)
4 c (or more) chicken stock or 1 lb Spinach, stemmed
-anned broth 1/2 c Whipping cream
1 1/2 lb russet potato, peeled Salt freshly ground pepper
-and thinly sliced Chopped fresh mint
2 c Shelled peas or one 10-oz

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

Browse by categories