Two variations on the same basic soup recipe:
– fry a chopped onion until soft, add a large bunch of fresh spinach leaves and wilt
– add a similar quantity of frozen peas, a chopped chilli pepper (espelette is best) and some vegetable stock, cover until cooked
– mix the soup in a blender and serve with a dollop of soft goats cheese mixed with fromage blanc

As an alternative:
– follow recipe above but do not add a chilli pepper
– add more peas so as to make a slightly thicker soup
– chop and add two or three slices of chorizo
– heat some parmesan cheese on a greaseproof paper in a hot oven until bubbling and brown, allow to cool
– serve soup with parmesan “wafers”