In my opinion pea soup is highly underrated. I think part of it’s bad rap is that the experience many have with this humble dish has been out of a can, more avocado in color than a fresh vivid green. It’s super simple to make, tastes great and pairs well with mint and feta.
Ingredients
(Serves 4)
- 1 large onion (chopped)
- 4 cups of shelled peas
- 4 cups of vegetable broth
- 1 large potato (grated)
- 1/3 cup of mint (chopped)
- 1 cup of Feta cheese (crumbed)
- Olive oil
- Salt
- Pepper
Step 1: Place a large saucepan on a medium heat, add the olive oil and onions, allow to sweat for 6-8 minutes.
Step 2: Add the vegetable broth, grated potatoes and shelled peas. If you’re using frozen peas, add them to the warm broth ahead of sweating the onions to thaw. Bring to the boil, then reduce to a simmer for 20 minutes, seasoning with salt and pepper.
Step 3: Add the mint, then use a blender to pulse the mix together. Plate up, then sprinkle the crumbed feta, add a crack of black pepper and serve with toasted bread.
Enjoy!
