White Gate Farm

White Gate Farm

Minted Sweet Pea & Spinach Soup

Makes 6 portions. Adapted from the Silver Palate Cookbook. This would make a fine chilled soup.


  • 4 Tbs. butter (or half butter half olive oil)
  • 2 cups finely chopped yellow onions
  • 2 big handfuls chopped greens: beet, spinach, chard. Make sure they are green, or at least not red!
  • 3 cups chicken stock (or vegetable)
  • 3 to 4 cups shelled peas
  • 1 1/2 cups loosely packed mint leaves
  • 1 cup heavy cream (or skim milk)
  • Salt and freshly ground black pepper to taste


Melt the butter in a large pot. Add the chopped onion, cover, and cook over low heat until tender and lightly colored, about 25 minutes.

Add the chopped greens and the peas and stir. Add the stock and bring to a boil. Reduce heat and simmer until peas are barely tender, about 15 minutes. Remove from heat.

Chop mint leaves and add to pot, simmer for 5 minutes.

If you have a stick immersion blender (the greatest!) insert into pot and blend.

If not, strain soup, reserving liquid, and transfer solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc, or a blender. Add 1 cup of the cooking stock and process until smooth.

Return pureed soup to the pot with the cooking liquid. Add cream or skim milk to desired consistency.

Season to taste with salt and pepper, simmer briefly to heat through.