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Spring Soup (D/P, TNT)
Source: originally from the UK Jewish Chronicle with my adaptations
Serves: 6

1-1/2 ounces of butter
1 large onion
8 ounces of spinach or Swiss chard or lettuce
1 pound frozen peas (I buy the minted ones)
one and a quarter pints of vegetable stock
salt and black pepper to taste
fresh mint or 2 teaspoons dried mint (fresh is far better)
1 ounce toasted pine kernels
1 pint of milk

Fry chopped onion until golden. Add stock, vegetables and seasoning. Cook until soft.

Add mint and cook a further five minutes. Puree.

Heat milk and add vegetable puree. Garnish with pine nuts.

Poster's Notes:
It is a dairy soup that could have pareve substitutes. I have only eaten it hot but I think it would be very pleasant tepid or cold in hot weather.

Posted by Myra Shenken

Nutritional Info Per Serving: N/A