Sweet split pea soup

Ingredients:

• 3 tablespoons unsalted butter

• 1 cup finely diced yellow onion

• 1 tablespoon unbleached all purpose flour

• 3 1/4 cups water

• 1 (16oz) bag frozen organic peas, thawed

• 3 cups baby spinach, coarsely chopped

• 1 cup half and half

• 2 teaspoon lemon zest

• 1/4 cup coarsely chopped fresh mint leaves

• Seat salt & ground black pepper

Directions:

1. Melt butter in a large saucepan over medium heat.

2. Add the onions and cook slowly until they are soft and translucent.

3. Stir in the flour and cook for 2-3 minutes (this is called making a roux!)

4. Add the water and whisk to combine.

5. Add peas, spinach, and half and half. Simmer until heated through and the spinach has wilted (around 3 minutes).

6. Remove from the heat and add lemon zest and mint. Tase and adjust seasoning with salt and pepper.

7. Puree soup using an immersion blender until a smooth velvety texture. If you choose to use a regular blender, be careful with hot liquids. I would recommend waiting til it cools down, and then reheating.

8. You can garnish this with a dollop of sour cream, some sweet potato chips, or even some croutons!