Can't Pass Up Spinach and Pea Soup

I thought that my next post would be about a sewing project but my husband created a dinner tonight that couldn't be passed up. Bright Green Spinach and Pea Soup as it is titled in our absolute favorite vegetarian cookbook, Vegetarian Cooking For Everyone, sounds like it may not be winner but rest assured it is amazing. We have made a few alterations which I think takes an already great recipe over the top. My 8 year old daughter even loves it (the only thing my 4 year old eats that grows from a plant are bananas and grapes...so trying this soup would be quite a stretch). Here's the recipe with our adaptions:

Spinach and Pea Soup

2 tbs olive oil

2 bunches scallions, including 1/2 of the greens, coarsely chopped

1 small onion, thinly sliced

3 carrots, thinly sliced

1 celery rib, thinly sliced

1 tbs chopped marjoram or basil or 1 tsp dried

salt and freshly milled pepper

10 parsley sprigs, chopped

1 large bunch spinach, stems removed

1 1/2 cup peas, fresh of frozen

2 small red potatoes, chopped

4 cups vegetable broth (you can use chicken if not going for vegetarian)

1 1/2 cups water

Warm the oil in a soup pot and add the scallions, onion, carrots, celery, herbs, potatoes, 1 tsp salt, 1/2 cup water. Cover and stew for 5 minutes then add the broth and rest of water. Bring to a boil. Lower the heat and simmer, uncovered for 20 minutes. Add the spinach and peas. Cook 2 to 3 minutes longer or until spinach leaves turn bright green. Remove from heat and blend the soup. We use our handy Hand blender but soup can be blended in a regular blender in smaller batches. Season with salt and pepper to taste. We eat with a good crusty bread and top with either shredded carrots or cheese.

Check out Deborah Madison and her great recipes at

http://www.randomhouse.com/features/deborahmadison/about.html