Minted Sweet Pea And Spinach Soup

Directions

1. Heat butter in large, heavy saucepan, add in onions, cover and cook very gently for 25 min, till just beginning to color; don't let onions brown. Wilt spinach over simmering water, squeeze out water and chop, or possibly cook frzn spinach according to directions. Heat stock in large, heavy saucepan, add in peas and spinach, bring to a boil, then reduce heat and simmer just till peas are tender, about 20 min.
2. Add in mint leaves and continue simmering for another 5 min. Puree soup in a food processor or possibly blender till smooth. Return to heat, add in cream, blending till smooth. Heat and serve warm, or possibly cold, then refrigerateand serve cool.
3. Serves 6. This is one of Carlotta Stoker's top-rated soups. She's a Montreal caterer.