Spinach And Green Pea Soup - cooking recipe

Ingredients

1 1/2 ounces butter
1 large onion
725 ml vegetable stock
450 g frozen peas
1 teaspoon salt
black pepper (10 grinds)
1 bunch of fresh mint
525 ml skim milk
1 ounce pine nuts, toasted
8 ounces frozen spinach

Preparation

Finely chop onion and saute in butter until sotf and golden.
Add the stock defrosted sinach and peas.
Cook partially covered until the peas are done.
Season with salt and pepper and mint leaves.
Cook for a further 5 minutes.
Puree until smooth.
Heat the milk and add the puree (use the same pan!).
Leave to stand for a few hours for the flavour to develop (unless you are in a hurry).
Reheat to serve and garnish with pine kernels or any other nuts that you prefer.