Ingredients
Ingredients for 10 servings:
- 1.5 kg Ardo Extra Fine Garden Peas
- 1 kg Ardo Chopped Spinach Portions
- 3 L vegetable stock
- 200 g Ardo Diced Onions
- 2 tbsp cooking oil or butter
- 250 ml cream or plant-based alternative (e.g. oat cuisine)
- Salt, pepper, nutmeg (to taste)
- Optional: chopped fresh herbs (e.g. parsley)
Allergens
Milk
Preparation
- Heat the oil or butter in a large pot and sauté the diced onions until translucent.
- Add the frozen peas and spinach directly to the pot. Sauté briefly, stirring constantly.
- Pour in the vegetable stock. Simmer for approximately 10–15 minutes, until the vegetables are tender.
- Purée the soup using a hand blender or food processor.
- Stir in the cream or plant-based alternative and bring briefly to the boil.
- Season with salt, pepper and nutmeg.
- Stir in the herbs as desired.
Serving suggestion:
Garnish with a dollop of crème fraîche (or a vegan alternative) and fresh herbs. Serve with crusty bread or baguette.
