Simple Supper: Sweet Pea, Spinach & Basil Bisque

Thursdays are my favorite. Maybe because the weekend's just around the bend or the extra time I get to spend with Ray. Maybe it's because things like this are on TV, probably the latter, but whatever it is, I always feel compelled to make something really yummy on Thursday nights.

Carrying on with the apparent soup bender I've been on this month, I made a batch of sweet pea, spinach, & basil bisque. A shade of green almost electric, the color of this soup is so amazing! Cream & peas give it a sweet, hearty bite & the basil contributes a nice piquancy. Try topping your bowl off with a dollop of mint cream -- the interplay between the cool tinge of mint in a hot bowl of soup is fantastic.

Sweet Pea, Spinach & Basil Bisque
2 tbsp. olive oil
1 tbsp. butter
1 small onion, diced
1 clove garlic, minced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 16 oz. bag frozen peas
2 c. baby spinach, washed
3/4 c. chopped fresh basil leaves, coarsely chopped
2 c. chicken (or vegetable) broth, divided

1/2 pint cream

Place a dutch oven over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas, spinach & basil. Heat until the peas are thawed & the spinach is slightly wilted.

Place the pea mixture in a food processor. Add 1 c. of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.

To serve, place the soup in bowls. Top with a dollop of Fresh Mint Cream.

Fresh Mint Cream
1/2 c. fresh mint, minced
1/2 c. sour cream
1/4 2 c. half-and-half
Salt and pepper

Combine all ingredients & whisk together.