Spinach and Pea Soup Mildly Spiced (serves 4)
Seem to be making gallons of soup at the moment – it is my favorite thing for lunch. It seems to me that peas are always accompanied by something savory in a soup – traditional pea soup has ham in it – otherwise I think it would be too sweet. In this recipe the peas are teamed with baby spinach and a touch of curry powder. The resulting soup is very liquid which in this case I like.
1 tbsp. extra virgin olive oil
Salt and freshly ground pepper
2 leeks – finely sliced
2 tsp. curry powder
4 cups chicken/veg. broth
10 oz frozen peas
4 cups baby spinach
Heat oil in a iron clad casserole dish (I use Le Creuset) and add salt and pepper.
When sizzling add leeks and curry powder, then turn heat down and cook until leeks are soft.
Then add peas, spinach and stock.
Bring to a boil and then simmer for several minutes until peas and spinach are cooked.
Puree in food processor.