Minted Pea Soup
|Water||4 Cup (64 tbs)|
|Peas||12 Ounce (Fresh Or Frozen)|
|Vegetable stock||2 Cup (32 tbs)|
|Frozen chopped spinach||10 Ounce|
|Chopped fresh mint||1 Tablespoon|
|2% milk||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|Fresh mint sprig||2|
In a large saucepan over high heat, bring the water to a boil.
Add the peas and cook for 1 minute.
Add the stock, spinach and mint; lower the heat and simmer for 20 minutes.
Stir in the milk; add salt and pepper to taste.
Pour the soup into a blender and puree.