2 T olive oil
1 Large Onion, chopped
Two 6 ounce bags of sweet peas
One 6 ounce bag of spinach
Salt and Pepper
For garnish: homemade croutons, bacon or diced ham, or if you want to keep it vegetarian roasted carrots.
In a large pan heat oil. Add onion and cook over low heat until soft, about 7 minutes. Add 6 cups of water and bring to a boil. Simmer over low heat for about 20 minutes until water is reduced to 4 cups. Add the peas and simmer 5 minutes. Add the spinach and cook until wilted, just 2-3 minutes. Strain the vegetables, reserve the cooking liquid (I put a bowl under my strainer). Put vegetables in a blender or vitamix, add avocado, add 1 cup of reserved liquid, salt and pepper to taste and puree until smooth. Add more liquid to get your desired consistency. Pour in bowls or save for later. Garnish with above ideas!
Modified recipe version from Food and Wine.