1. |
In a hot saucepan, coat with oil and brown onions and then garlic, about 5 minutes. |
2. |
Season with salt and pepper. |
3. |
Add chicken stock and bring to a boil. |
4. |
Add the peas and cook until soft, about 5 to 8 minutes, check often. Do not overcook or they will darken. |
5. |
During the last minute, add the spinach. |
6. |
Immediately blend using a hand blender and when pureed, check for seasoning. |
7. |
Soup will be a bit thick which is fine but for better texture strain or use a food mill. This last step is optional. |
8. |
You can add a drizzle of basil oil to make this extra fancy. Serve with seared scallops for quick summer meal. |