Even though it might seem odd to use frozen peas during fresh pea season, they are infinitely easier to deal with than fresh peas in the pod -- particularly when making a quick dish such as this whipped up in a blender!
Ingredients (organic whenever possible):
1 medium onion
1 Tbls olive oil
1 medium bunch fresh spinach thoroughly washed & torn into pieces
2 Lbs. frozen peas
5 cups chicken or vegetable stock
1 cup packed fresh mint leaves
1 cup coconut milk, lowfat milk or combination of the two or 1/2 cup of either and 1/2 cup of yogurt
Salt & Pepper
Finely chop onion. In a large, heavy saucepan, cook onion in olive oil with salt to taste over moderately low heat until softened. Add spinach and cook until just wilted. Add frozen peas and 3 cups of the stock and simmer, uncovered, until peas are tender, 5 - 10 minutes. Stir in mint and remaining 2 cups of stock and remove pan from heat. In batches in a blender, or using a hand-held puree tool, blend until very smooth and pour into a large bowl (using care when blending hot liquids..) Whisk in coconut milk/milk/yogurt and salt & pepper to taste.
If serving soup cold, chill for at least 4 hours. If serving hot, reheat, but do not let boil.
Makes 8 - 10 cups
--adapted from Gourmet Magazine, June 1999
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