Yet another soup recipe from the Moosewood New Classics cookbook. I modified this one a fair amount, since it wanted me to use 2 pots, which is against my theory of soup. So I did everything in one pot. I also used frozen spinach instead of fresh, which was fine. Finally, I didn’t purée all of the soup because I thought it would be nice to have some chunks. I later decided that it would be better all smooth, since the spinach was kind of stringy. I also think I would use more spinach and less peas. Other than that, it turned out very nicely. I am hoping for an immersion blender for Christmas to make puréeing soup easier