Serve with a crusty bread and fresh goat cheese. Add a mixed green salad for a healthy lunch.
4 cups water
10 ounces fresh or frozen peas
2 cups vegetable or chicken broth
10 ounces chopped spinach, fresh or frozen
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground black pepper
1/2 cup whole or 2% milk
1/2 cup (4 ounces) sour cream
1. Bring the water to a boil in a large saucepan over high heat. Add the peas. Cook, covered, for 1 minute. Stir in the broth, spinach, nutmeg, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Let cool for 10 minutes.
2. Working in batches, puree the mixture in a blender or food processor. Return to the pan. Add the milk and sour cream and cook for 3 minutes, or until heated through.
*Modified from http://organicgardening.com/cook/creamy-spinach-soup