A wonderful minty pea and spinach soup that's easy to cook and worthy of a special occasion.
- 4 tablespoons sweet butter (or olive oil for vegetarian or vegan)
- 2 cups chopped yellow onions (2 medium onions)
- 10 ounces frozen chopped spinach, defrosted
- 10 ounces frozen peas, defrosted
- 3 cups low sodium chicken broth (or vegetable broth)
- 2 cups loosely packed mint leaves (from about half of a large bunch of fresh mint) plus a few extra sprigs to garnish, if desired.
- Malden sea salt, if you have it, or Kosher salt
- Freshly ground black pepper
- A few tablespoons of heavy cream or creme fraiche to garnish, optional
- Melt the butter in a large Dutch oven or heavy pot over low heat. Add the onions and stir to coat with butter. Cover the pot and simmer onions gently until tender, about 25 minutes.
- Add spinach, peas, broth, salt (1/2 teaspoon) and a few grinds of pepper, and turn the heat up to bring to a boil. Reduce to a simmer and cook gently, partially covered, for 20 minutes.
- Stir in mint, cover the pot, and simmer for 5 minutes more.
- Puree the soup using an immersion blender or in a food processor, until smooth. Correct the seasoning with salt and pepper, to taste.
- Garnish, if you like, with a spring of fresh mint in each bowl or a sprinkle of chopped fresh mint and/or a swirl of cream or creme fraiche. Serve hot.
Want to freeze this soup? It freezes well and will last for 6 months or more in an air-tight container.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Soup
- Method: Simmer
- Cuisine: American
Keywords: sweet pea and spinach soup with mint, minty pea and spinach soup