Recipe: Minted Sweet Pea and Spinach Soup (served hot or cold (blender or food processor

MINTED SWEET PEA AND SPINACH SOUP

"This is one of Carlotta Stoker's top-rated soups. She's a Montreal caterer."

4 tbsp unsalted butter
2 cups finely chopped onion
1 (10 oz) package fresh spinach, chopped
3 cups chicken stock
1 (10 oz) pkg frozen green peas
2 cups fresh mint leaves
1 cup heavy (whipping) cream
freshly ground black pepper
salt

Melt butter in large, heavy saucepan, add onions, cover and cook very gently for 25 minutes, until just beginning to color; do not let onions brown.

Wilt spinach over simmering water, squeeze out water and chop, or cook frozen spinach according to directions.

Heat stock in large, heavy saucepan, add peas and spinach, bring to a boil, then reduce heat and simmer just until peas are tender, about 20 minutes.

Add mint leaves and continue simmering for another 5 minutes.

Puree soup in a food processor or blender until smooth.

Return to heat, add cream, blending until smooth. Heat and serve hot, or cool, then chill and serve cold.

Servings: 6
Adapted from source: The Gazette, September 18, 1991