Sipping Summer from a Mug
There are some foods that are as classic as the blue and white bowl you serve them in. Sweet peas and mint feel right at home on the porch on a summer afternoon in this Minted Sweet Pea & Spinach Soup. When the weather is warm I serve it cold with a fresh baguette and some fine cheese. Pair with a bottle of Rose and you have another classic color combination popular with the Palm Beach set- pink and green! To change things up I often take an evening off from sitting at the table and offer a mug of soup to be enjoyed from your outdoor arm chair of choice.
Minted Sweet Pea & Spinach Soup
- 5 tablespoons butter
- 2 cups finely chopped medium yellow onions
- 10 ounces frozen chopped spinach
- 3 cups chicken broth
- 10 ounces frozen peas
- ½ bunch fresh mint (about two cups)
- 1 cup heavy cream
- Salt and pepper to taste
- Melt butter in pot add chopped onions, cover, cook over low heat until tender and lightly colored about 20 minutes.
- Thaw and then drain spinach, squeezing out excess liquid (I like to use cheese cloth as it is stronger enough to stand up to ringing the spinach out!). Add stock to pot, stir in peas and spinach and bring to a boil. Reduce heat and simmer, partially covered, until peas are tender about 20 minutes. Watch pot closely to stop boiling when peas are tender, before they lose their bright green color!
- While soup is boiling rinse mint leaves, pat dry and then pull from stems. When peas are tender, add to pot, cover, and simmer five more minutes.
- Pour soup through strainer, reserving liquid, and transfer the solids to the bowl of a food processor. Add a cup of cooking stock in process until smooth. Make sure mint leaves are fully cut and blended into soup.
- Return puréed soup to pot. Add heavy cream and additional cooking liquid, about 1 cup, until soup is desired consistency. Season with salt and pepper to taste.
- Serve soup warm or cold.
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