Ingredients
2 big yellow onions, coarsely chopped
3 tablespoons unsalted butter
2 cloves fresh garlic coarsely chopped
2 (10-ounce) bag fresh spinach, rinsed
2 1/2 cups frozen petite peas
3 cups vegetable stock
1 tablespoon salt
Freshly ground black pepper
Fresh Mint Cream, recipe follows

Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.

Using a stick blender puree soup and bring to simmer over low heat.

To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.

Mint Cream
1/2 cup finely chopped fresh peppermint leaves
1 cup sour cream
1/2 cup cream
Salt and pepper

In a bowl, using a whisk, combine all ingredients until smooth.