Split Green Pea & Spinach Soup
Split Green Pea & Spinach Soup
Course: Recipes, MainDifficulty: EasyServings
2
servingsTotal time
30
minutesINGREDIENTS
1 tbsp unsalted butter
1 tbsp Pure Mountain canola oilÂ
2 cups leeks, white and light green parts chopped
1 cup yellow onion, chopped
4 cups vegetable stock
5 cups fresh shelled green split peas from Pure MountainÂ
1 cup baby spinach
2 tsp salt
½ tsp fresh ground black pepper
½ cup chives, chopped
½ cup double cream
Directions
- Rinse your split green peas, then boil on low heat for 30 minutes.
- Heat oil and the butter in a large saucepan, add the leek and onion, and cook over medium-low heat for 5 to 10 minutes, until caramelized.
- Add the stock, turn the heat to high, and bring to a boil.
- Add the split green peas and spinach, cook for 3 to 5 minutes, until the peas are soft and spinach is softened and wilted. Season with salt and pepper.
- Blend the soup.
- Pour the soup back into the pot and whisk in the double cream.
- Put soup in individual bowls and drizzle some cream over.
- Garnish with mint and edible flowers. Enjoy!!
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