Soups : Spring Sweet Pea And Spinach Potage

• 4 tablespoons butter
  
• 2 small leeks, washed, trimmed and coarsely chopped
  
• 4 cups chicken broth
  
• 1 (12-ounce) bag fresh spinach, chopped
  
• 1 (10-ounce) package frozen peas, thawed
  
• 1 Idaho potato, peeled and cubed
  
• 2 cups loosely packed fresh mint
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 cup heavy cream
  
• Salt to taste
  
• Mint sprigs for garnish
  

Melt butter in large saucepan over low heat. Add leeks. Cook, covered, 20 minutes or until leeks are lightly colored and tender. Add chicken broth, spinach, peas and potato; bring to a boil. Reduce heat. Simmer, partially covered, 20 minutes or until peas are tender. Add mint and TABASCO^® Green Sauce; simmer 5 minutes.

In several batches, purée soup in food processor fitted with steel blade. Process until smooth. Return soup to saucepan; add heavy cream. Continue to cook over medium heat until mixture is heated through. Season to taste with salt.

Garnish with mint sprigs, if desired.

Makes 10 servings.