Monday, January 10, 2011

Menu Monday

We've been eating out a lot, but a reliable standby recipe has been our version of this fabulous Pea and Spinach Soup from Bravo! Best of Bridge.

4 green onions, chopped
pinch of nutmeg
Fry these in your soup pot until fragrant (don't burn them!)

3 cups frozen pea
1 package frozen spinach
1 container chicken stock
1/2 tsp sugar
1 tsp salt
pepper to taste
Add to your stock pot and bring this to a boil. Cook until peas are soft and spinach has defrosted.

Puree! That's it. A wonderful way to get your green during the winter.



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