Shamrock Soup

St. Patty's Day is right around the corner. I saw this recipe for "Shamrock Soup" in Parents Magazine (March 2010 issue) ~ it's a bit unusual...not the traditional Corned Beef & Cabbage that my mom used to make on St. Patrick's Day.

Ingredients
2 cups chicken broth
6 scallions, trimmed and sliced
4 cloves garlic, crushed
salt and pepper
1 lb. fresh or frozen peas
8 cups chopped fresh spinach
1/3 cup light cream
plain yogurt (optional)

Directions
1. Cook the Base: Boil 1-1/2 cups chicken broth, scallions, garlic, and a bit of salt and pepper in a covered pan on high for 4 minutes until scallions are soft. Add peas; cover until mixture boils. Cook a minute; add 8 cups chopped fresh spinach and boil until it's tender.

2. Blend for Baby: Use a slotted spoon to remove 2 cups of greens mixture. Puree.

3. Finish for the Family: Puree rest of mixture and return to pan. Stir in 1/2 cup broth and light cream; heat. Pour into bowls; use a spoon to drizzle plain yogurt into a shamrock shape.