4 Servings 20 min Cook
1 Dash Pepper
1 Dash Salt
1 Tbsp Vegetable Oil
2 Clove Garlic
3 Cup Peas
1 1/2 Cup, chopped Onions
1 Cup Spinach
3 Cup Chicken Broth
In a hot saucepan, coat with oil and brown onions and then garlic, about 5 minutes.
Season with salt and pepper.
Add chicken stock and bring to a boil.
Add the peas and cook until soft, about 5 to 8 minutes, check often.
Do not overcook or they will darken.
During the last minute, add the spinach.
Immediately blend using a hand blender and when pureed, check for seasoning.
Soup will be a bit thick which is fine but for better texture strain or use a food mill.
This last step is optional.
You can add a drizzle of basil oil to make this extra fancy.
Serve with seared scallops for quick summer meal.
