Spinach and Green Pea Soup

1
Finely chop onion and saute in butter until sotf and golden.
2
Add the stock defrosted sinach and peas.
3
Cook partially covered until the peas are done.
4
Season with salt and pepper and mint leaves.
5
Cook for a further 5 minutes.
6
Puree until smooth.
7
Heat the milk and add the puree (use the same pan!).
8
Leave to stand for a few hours for the flavour to develop (unless you are in a hurry).
9
Reheat to serve and garnish with pine kernels or any other nuts that you prefer.