Sweet Pea Soup

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By Shannon O'Donnell

Here is a wonderful spring soup to go along with those Chevre-Pepper sandwiches (previous blog).  You can either serve it warm or at room temperature.  Healthy and delicious!

Sweet Pea Soup

 
Ingredients:
 
½ cup butter
1 cup chopped onion
1 T flour
3 ¼ cups chicken stock (as always, I used ‘Better Than Bouillon!’)
1 (10 ounce) package of frozen peas
2 cups fresh spinach leaves
½ teaspoon (or more to taste) curry powder
½ teaspoon salt
¼ teaspoon white pepper
1 cup half and half
¼ to ½ teaspoon lemon zest or lemon pepper
 
Directions:
 
1)      In a large stock pot, melt butter over medium-low heat. Add onion and sauté until soft, about 10 minutes.
2)      Stir in flour and stir, cooking a minute or two. Be careful not to burn!
3)      Whisk in chicken broth and bring heat up to a boil.
4)      Lower to medium, and add peas, spinach, curry powder, salt and pepper. Simmer a couple of minutes.
5)      Using either a hand blender, puree briefly to desired consistency.
6)      Add in half and half and lemon zest/lemon pepper to taste.
7)      Top with a few fresh peas.
 
Serves 4 to 6.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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