| 1. |
In a hot saucepan, coat with oil and brown onions and then garlic, about 5 minutes. |
| 2. |
Season with salt and pepper. |
| 3. |
Add chicken stock and bring to a boil. |
| 4. |
Add the peas and cook until soft, about 5 to 8 minutes, check often. Do not overcook or they will darken. |
| 5. |
During the last minute, add the spinach. |
| 6. |
Immediately blend using a hand blender and when pureed, check for seasoning. |
| 7. |
Soup will be a bit thick which is fine but for better texture strain or use a food mill. This last step is optional. |
| 8. |
You can add a drizzle of basil oil to make this extra fancy. Serve with seared scallops for quick summer meal. |
