Spinach soup with spinach

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 500 g carrot(s)
• 2 onions
• 2 liters of water
• 5 tbsp olive oil
• 2 bunch leaf spinach, fresh
• 500 g peas, green
• 2 cubes of stock
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pea soup with spinach

Peel and finely dice the potatoes, carrots, and onions. Place in cold water, heat, and cook for 20 minutes. Purée in a food mill with a little salt and olive oil. Strip the spinach leaves from the stalks. Cook the peas in salted water (cook for 5 to 20 minutes, depending on size). When the peas are almost tender, add the spinach. Press the leaves under the surface with a wooden spoon. After 1 minute, drain the peas and spinach, then add them to the soup along with the stock cube. Return to the heat and season to taste.