What could be more comforting than a deeply flavoursome spinach, pea and Parmesan soup. You can knock it up in minutes and its colour is stunning. It’s a firm favourite with the customers and when you try it you’ll know why.
Serves 4
200gr bag spinach
400gr petit pois
1 1/2 litres of chicken or veg stock
1/2 glass of dry sherry
1 onion, diced
3 sticks of celery, diced
4 tbs sour cream
4 tbs grated Parmesan
black pepper
juice of half a lemon
a little oil for frying
Heat 2 tbs oil in a soup pan and fry the onion and celery on a low heat till translucent. Turn the heat up, pour in the sherry and reduce by half. Wilt the spinach, pour in the stock, add the peas and simmer for twenty minutes. Stir in the Parmesan and cream, blitz with a soup stick for a very smooth texture and finish with the black pepper and lemon juice.
Ali1965
Made this today, and it is absolutely yummy (and as a bonus, very healthy with all those iron-rich peas and greens). Thanks for sharing the recipe!