Shamrock Soup

Shamrock Soup


  • 2 cups chicken broth
  • 6 scallions, trimmed and sliced
  • 4 cloves garlic, crushed
  • Salt and pepper
  • 1 pound fresh or frozen peas
  • 8 cups chopped fresh spinach
  • 1/3 cup light cream
  • Plain yogurt (optional)

Make It

Cook the Base:

1. Boil 1-1/2 cups chicken broth, scallions, garlic, and a bit of salt and pepper in a covered pan on high for 4 minutes until scallions are soft. Add peas; cover until mixture boils. Cook a minute; add 8 cups chopped fresh spinach and boil until it's tender.

Blend for Baby:

2. Use a slotted spoon to remove 2 cups of greens mixture. Puree.

Finish for the Family:

3. Puree rest of mixture and return to pan. Stir in 1/2 cup broth and light cream; heat. Pour into bowls; use a spoon to drizzle plain yogurt into a shamrock shape.