ingredients
all
1 tbsp olive oil
1 tbsp butter
1 whole yellow onion
medium in size, peeled and roughly chopped
1 whole potato
medium in size, peeled and diced
spinach stems
mint
3 1/4 cups chicken stock
8 oz peas
frozen
salt and pepper
lemon juice
cream
parsley
cookware
After we made Daniel Boulud’s spicy merguez with spinach and white beans, we had a bunch of spinach stems that we didn't want to waste, so we simply searched on Google for a recipe to put them to use. We found this on a UK website and were delighted with the result.

Stalky spinach, pea and mint soup can be made vegetarian by replacing chicken broth with veggie broth and can also be made vegan by also replacing the butter with olive oil.
1
Warm the oil in a large saucepan, then add the butter. Add the onion and potato. Cook for about 5 minutes until the onions are translucent.
2
Add the spinach stems and mint. Cook covered on low for 8-10 minutes until the vegetables are softened.
3
Add the chicken stock, bring to a boil, then simmer for about 15 minutes until the potatoes are soft. Add the peas, bring to a boil again, then simmer for another 5 minutes.
4
Purée with a hand blender.
5
Season with salt, pepper, and lemon. Top with cream if desired. Garnish with parsley.
source: http://www.dailymail.co.uk/femail/article-1083923/