Creamy Spinach, Green Pea and Mint Soup
- 1 bunch spinach chopped
- 1 cup of shelled green peas
- 2 medium potatoes peeled
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- 1 sprig thyme
- 1 spring mint
- 1 sprig parsley
- Prep 25min
- Meal Time Lunch
- Serves 4
Bring chicken stock to a boil. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
Finely chop spinach and place them in a bowl.
Chop leeks, onion, garlic, shallots, and potatoes.
Heat butter in a pan, and add garlic, leeks, shallots, potatoes, and onion. Cook for about 2 minutes
Add chopped spinach to the pan mixture. Cook for another 3 minutes. Then, remove from the heat.
Add vegetable mixture from the pan to the boiling chicken stock, then add green peas and continue cooking on low heat for 30 minutes.
Add a sprig of thyme and mint.
Remove the bay leaves from the soup.
Separate the chicken meat from the bone and re-add to the soup. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
Add milk and cream to the mixture in the blender. Blend to desired consistency.
Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
Finish off with the final sprig of parsley (optional) and serve in a bowl.