Recipe of the Week: Spinach Sweet Pea Soup with Mint Cream

During cold seasons, we tend to have altered palates and enjoy heartier and warmer foods. Many soups and stews tend to be somewhat heavy and do not make the cut for the menu transition from winter to spring. The pureed spinach and sweet pea soup with mint cream is a delicious and HEALTHY option that will make the seasonal cut! While it is filling, it is not too heavy and can opt as a cold soup during the summer. In addition to being super nutritious, it is relatively quick and easy to prepare.



INGREDIENTS

Soup:
2 big yellow onions, coarsely chopped
3 tablespoons unsalted butter
2 cloves fresh garlic coarsely chopped
2(10-ounce) bag (or the equivalent) fresh spinach, rinsed
2 1/2 cups frozen petite peas
3 cups vegetable or chicken stock
1/2 cup light cream
1 tablespoon salt
Freshly ground black pepper
Fresh Mint Cream (recipe follows)

Fresh Mint Cream:
1/2 cup finely chopped fresh mint leaves
1 cup sour cream
1/2 cup half-and-half
Salt and pepper

DIRECTIONS

Saute onions in the butter in a large soup pot over high heat, stirring occasionally until they begin to soften for 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes. Stir in spinach and saute until wilted for 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.

Using a food processor puree soup in small batches (use a second bowl to pour puree in). Place puree back into pot, add cream and bring to simmer over low heat. In a bowl, using a whisk, combine all ingredients until smooth.



To serve, pour the soup into 4 bowls and top with about 3 tablespoons of the fresh mint cream. Feel free to add a garnish for decorative effects!

BON APPETIT!