Dinner Chez Moi - Laura Calder (pg. 5)

Ingredients

• 1/4 cup butter
• 1 to 2 large onions, chopped
• 10 oz blanched spinach (about 1 packed cup)
• 10 oz blanched peas (about 2 cups)
• 3 cups chicken stock
• 20 large mint leaves, chopped
• salt and pepper
• 1/2 cup heavy cream, more as needed

Directions

1. Melt butter in soup pot and saute the onions until very soft (about 20 minutes).

   2. Squeeze the spinach dry and chop.

   3. Add spinach, peas and stock to onions.

   4. Bring to a boil, reduce heat and simmer for 10 minutes.

   5. Add mint leaves and simmer 5 minutes longer.

   6. Puree.

   7. Season with salt and pepper, add cream and gently reheat.