Sweet Pea Soup in Record Time

• 13 cup butter
• 1 cup onion, coursely chopped
• 1 tablespoon flour
• 3 14 cups chicken stock
• 2 cups frozen peas (or use canned)
• 2 cups packed fresh spinach leaves or 3 ounces frozen spinach, thawed and chopped
• 12 teaspoon hot curry powder
• 12 teaspoon salt
• 18 teaspoon white pepper
• 1 cup half-and-half, heated (or use canned evaporated milk)
• 14-12 teaspoon lemon, zest of (optional)

1. In a 2 quart saucepan, melt butter.
2. Add onion and saute until soft.
3. Stir in flour and cook over low heat for a couple of minutes, being careful not to burn the butter and flour.
4. Whisk in chicken broth and bring to a boil, stirring flour off the bottom of the pan.
5. Add peas, spinach, and curry powder, salt, and white pepper.
6. Simmer for a couple of minutes.
7. Decant soup into a food processor bowl equipped with a steel blade, pour into a heat proof blender, or put a Braun Handmixer (or something similar) right into the pot.
8. Puree briefly.
9. Return to saucepan.
10. Add heated half and half.
11. Season with lemon zest to taste.
12. Heat through, and serve.
13. Garnish with fresh chopped chives and a dollap of sour cream if desired.

butter, onion, flour, chicken stock, frozen peas, fresh spinach, curry, salt, white pepper, milk, lemon

Taken from www.food.com/recipe/sweet-pea-soup-in-record-time-88786 (may not work)