Minted Sweet Pea And Spinach Soup Recipe
The smell of this Minted Sweet Pea And Spinach Soup recipe will draw your husband to the kitchen. The Minted Sweet Pea And Spinach Soup can be considered the gem of the European cuisine. Best enjoyed as an Appetizer this recipe was taught to me by a dear friend who also happens to be a great chef. You owe me a thanks for sharing this recipe.
Ingredients
4 tablespoons sweet butter
2 cups finely chopped yellow onions
10 ounces frozen chopped spinach, defrosted
3 cups Chicken Stock
10 ounces frozen peas, defrosted
1/2 bunch of fresh mint
1 cup heavy cream
Salt and freshly ground black pepper, to taste
Directions
Melt the butter in a pot.
Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
Meanwhile, drain the spinach and squeeze out excess liquid.
Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
Rinse thoroughly and pat dry.
When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc.
Add 1 cup of the cooking stock and process until smooth.
Return pureed soup to the pot.
Add the heavy cream and additional cooking liquid, about 1 cup, until the soup is of the desired consistency.
Season to taste with salt and pepper, simmer briefly to heat through
Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
Meanwhile, drain the spinach and squeeze out excess liquid.
Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
Rinse thoroughly and pat dry.
When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc.
Add 1 cup of the cooking stock and process until smooth.
Return pureed soup to the pot.
Add the heavy cream and additional cooking liquid, about 1 cup, until the soup is of the desired consistency.
Season to taste with salt and pepper, simmer briefly to heat through
