Wednesday, March 31, 2010

Spinach and Sweet Pea Soup

I'm a "use-what-you-have-on-hand" kind of cook these days. So I started with shallots, fresh spinach and frozen peas....

... and made a bright green soup to have on a gray, rainy, day.

I started with a pea soup recipe from Emeril, and changed it up once I checked the fridge and pantry.
We had sliced red and orange peppers, grape tomatoes on the side, along with some cantelope. The soup is garnished with crumbled bacon and low fat yogurt, and I quick-fried some spinach leaf strips for a bit more crisp garnish.

Serving it in a thrifted polka dot bowl (Value Village) made it taste even better!

Spinach and Sweet Pea Soup

3 slices bacon, cooked and crumbled
1 T. oil (or bacon drippings)
3T. flour
1 1/2 C. sliced shallots
4 C. vegetable stock
4 C. peas (fresh or frozen)
1/2C. plain lowfat yogurt, divided
5 C. (approx.) fresh leaf spinach, coarsely chopped
fresh ground pepper
1/4 tsp. Garam Marsala, optional

In soup pot, heat oil. Add flour and cook 3 minutes. Add shallots, cooking  until softened and lightly carmelized. Add stock and bring to a boil. Reduce heat and simmer for 15 minutes. Add spinach and peas, cooking for 10 minutes. Puree in batches in blender or food processor. Stir in 1/4 C. yogurt and adjust seasoning. Garnish with crisp bacon and spinach, yogurt, and coarse ground black pepper.  6 servings.

Make it a Wonderful Day!!

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