This is a week where our thoughts turn green (as well as some beverages and a river or two!) and a lot of us have either Spring Fever or a wee bit o'Irish or both. It is a big week...daylight savings time is baaaack, St. Paddy's Day on Thursday and the first day of Spring next week. I got this recipe from The Cancer Project and it looks like a perfect dish to serve up as this bright green week's opening meal. Here's to ya!
Green on Green: Green Pea and Spinach Soup
This brilliant green soup is as nutritious as it is delicious and satisfying. With the rainbow of colors evident in the carrots, leek, spinach, and peas that go into this soup, you can be certain it’s packed with health-promoting ingredients. It is also a lovely, fresh change from my other favorite pea soup that uses dried peas.
5 1/2 cups water
1 medium onion, sliced
4 medium carrots, peeled and sliced
1 large leek
1/2 teaspoon dried basil
1 large bunch fresh spinach, stems removed
1 cup frozen green peas, thawed
1 sea salt
1 black pepper
2-3 teaspoons fresh lemon juice
In a large soup pot, combine water, onion, carrots, leek, and basil and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 25-30 minutes. Stir in spinach and peas and cook a few minutes until spinach wilts. Remove from heat.
Puree soup in batches in a blender until smooth and return to the pot. Season with salt and pepper to taste. Add enough lemon juice to heighten flavor. Serve hot. Makes 6 cups. I have some leftover fresh mint from Friday's recipe and I will have that handy!