Minted Sweet Pea and Spinach Soup from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
This rich, elegant soup is a perfect beginning for an important dinner. Although we use frozen peas and spinach with excellent results, the mint really must be fresh.
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Ingredients
- Salt
- freshly ground black pepper
- 1 cup heavy cream
- ½ bunch of fresh mint
- 10 ounces frozen peas, defrosted
- 3 cups Chicken Stock
- 10 ounces frozen chopped spinach, defrosted
- 2 cups finely chopped yellow onions
- 4 tablespoons (½ stick) unsalted butter
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