This is a soup, I found in the Hadassah Cookbook. I could not imagine how spinach and peas would work together. I knew spinach would be dominant but had a feeling, flavor was not going to be big. I was right. For someone who likes “close to bland”, this is good. fortunately, the soup can be fixed with little effort and few additional ingredients. I would add Cheddar Cheese, about 1 cup and maybe, 1/2 cup of sour cream. If that is not the answer, I would select a blend of spices and use it moderately. I like a mid-Eastern blend, I have, in my kitchen.
This is an easy recipe. It went together easily and I made it, in the crock pot. Before I left for work, I put in the onions and a little oil and let it cook, on high for 35 minutes. I added the rest of the ingredients and let it cook for three hours. I lowered it to low, when I got home and let it stand, until dinner.
Creamy Spinach and Sweet Pea Soup
1 cup spinach leaves
1 cup peas (can use frozen)
a tablespoon olive oil
1 medium onion, chopped
2 cups vegetable broth
another 1 tablespoon of olive oil
2 tablespoons gluten-free flour or all-purpose flour
salt and pepper to taste
1 cup Rice Milk
Heat oil in crock pot, about 30 minutes, on high. Turn down to medium and add onion and saute.
Add broth, vegetables.
Bring to a boil and add vegetables and seasoning, lowering to medium.
Using an immersion blender or a regular blender, working in batches, puree the soup until creamy.
In pan, mix oil and flour and stir until a thick roux forums (3 minutes). Add milk and salt and pepper to taste. Whisk these into puree and serve warm.
Linked to Sunday Night Soup Nights