Procedures

1. 1

   Melt the butter in a large heavy pot over low heat. Add the chopped onions, cover, and cook until tender and lightly colored, about 25 minutes.

2. 2

   Meanwhile, drain the spinach and squeeze out the excess liquid. Pour the stock into the pot, stir in the peas and spinach, and bring to a boil. Reduce the heat and simmer, partially covered, until the peas are tender, add the mint to the pot, cover and simmer for another 5 minutes.

3. 3

   Remove the mint leaves from their stems; there should be 2 cups loosely packed leaves. Rinse thoroughly and pat dry. When the pears are tender, add the mint to the pot, cover, and simmer for another 5 minutes.

4. 4

   Pour the soup through a strainer, reserving the liquid, and transfer the solids to a food processor, or use a food mill fitted with the medium disc. Add 1 cup of the cooking stock and process until smooth.

5. 5

   Return the pureed soup to the pot. Add the heavy cream and about 1 cup more stock, until the soup is of the desired consistency.

6. 6

   Season with salt and pepper, simmer briefly to heat through, and serve immediately.