Minted Sweet Pea Soup and Spinach Soup

from The Silver Palate Cookbook 

adapted by Judy Gray 

makes 1 1/2 quarts (8 small servings)

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) 

2 cups fresh mint, loosely packed 

1 cup heavy cream

salt and pepper to taste

lemon juice to taste

Melt 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 10 minutes.

Pull the mint leaves from their stems; there should be 2 cups of 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 or a blender. Add 1 cup of the cooking liquid and process until smooth.

Return puréed soup to the pot. Add the heavy cream and additional cooking liquid, if necessary, until the soup is the desired consistency.

Season to taste with salt, pepper and lemon juice, simmer briefly to heat through and serve immediately.

This is a very fresh-tasting soup that can be prepared quite easily.  A great summer dish!