- 2 tablespoons butter or vegetable oil
- 1 cup chopped onion
- 2 (15 ounce) cans Del Monte® Sweet Peas, drained
- 2 cups baby spinach
- 4 teaspoons fresh lemon juice
- 4 teaspoons fresh thyme
- 3 1/2 cups chicken broth, divided
- 1/4 cup heavy cream, sour cream, or plain Greek yogurt (optional)
- Garlic croutons (optional)
- Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
- Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
- Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.