As promised, been busy creating recipes suited for easter/ spring. This is a super easy and beautiful soup to make for any type of occasion.
This recipe yields 4 portions.
4 cups of baby spinach
1 cup of peas (keep 4 tablespoons to garnish)
1 zucchini (washed and the skin ribboned, the rest chopped)
1 carrot (washed and ribboned)
1 yellow bell pepper (in julienne)
1/2 cup of heavy cream
2 1/2 cups of vegetable broth
Salt & Pepper
1. In a pan add spinach, peas, zucchini, and vegetable broth, let it simmer for 10 minutes, season with salt and pepper. Blend with a hand blender and add the heavy cream, simmer 5 minutes and turn the heat off.
2. In another pan bring water to a boil add salt, and blanch the zucchini, carrot ribbons, peas and the yellow pepper.
3. Serve warm and garnish with the vegetable ribbons, yellow bell pepper and the peas.
1. The ribbons I made with a vegetable peeler.