1 tablespoon each butter & olive oil
1 clove garlic
1 large onion, chopped
1 small head lettuce, shredded
15 leaves fresh spinach
1 tablespoon chopped parsley
5 cups fresh young peas
5 cups chicken stock
1/4 cup uncooked white rice
2 teaspoons sugar
salt & freshly ground pepper to taste
1/4 cup finely chopped fresh mint
about 1 cup milk
fresh mint sprigs
Heat butter and oil in pot, add garlic and onion, saute until softened. Add lettuce, spinach and parsley; cook, stirring, until vegetables wilt. Add peas and 3 cups of the stock. Cover pot, bring to boil, then reduce to simmer and cook until peas are soft, about 5 minutes. Remove from heat. In food processor or blender, process in batches until coarsely blended. Return to pot. Add remaining 2 cups stock. Bring to boil, add rice, reduce heat and cook 15 minutes. Add sugar, salt, pepper, mint; stir in milk to reach desired consistency. Heat slowly, stirring, until soup is hot. Do not boil. Garnish each serving with a sprig of mint. Makes about 7 cups.
