Minted sweet pea and spinach soup from The Silver Palate Cookbook (page 46) by Julee Rosso and Sheila Lukins

  • heavy cream
  • mint
  • chicken stock
  • yellow onions
  • frozen spinach
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on May 26, 2014

    Excellent. Lunch guests 28 May 2014 asked for recipe (served w Smitten Kitchen asparagus-stuffed eggs). Used two 9-oz pkgs spinach, one 12-oz peas, and 3.5 cups homemade chicken stock; also squeezed thawed spinach v thoroughly before cooking. Didn't do separating etc, just buzzed with immersion blender until smooth enough. In retrospect, having recently read tip from Judy Rodgers of Zuni Cafe on immersion blending, would follow SP advice because my all-at-once approach took way too long to reach desired smoothness. Made day before; removed from fridge an hour ahead of gentle reheating, which took 20 minutes.

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