Pea, mint and lemon soup with feta toasts

Posted by adm On September - 1 - 2011

How to cook Pea, mint and lemon soup with feta toasts


  • 1 tbs olive oil
  • 1 brown onion, finely sliced
  • 1 desiree spud, finely shredded
  • 2 garlic cloves, low
  • 500g fresh or frozen peas
  • 4 cups (1L) chicken or vegetable strain
  • 1/4 cup mint leaves
  • 1/2 cup (125ml) thin drub
  • 2 tbs lemon succus
  • 1/2 Turkish pide, burst, dig
  • 2cm-thick fingers
  • 100g Persian feta

How to:

  • Heat the oil in a large saucepan over medium heating. Add the onion, potato and garlic and fudge, stirring, for 5 minutes or until onion softens. Add the peas and stock and bring to the churn. Reduce heat to low and cook for 10 minutes or until potato is bid. Remove from rut.

  • Place the soup mixture and the mint leaves in the jug of a blender and blend until polish. Return to a clean saucepan. Add the cream and lemon juice and stir to commingle. Place over medium heat and cook for 5 minutes or until heated through. Taste and season with salt and peppercorn.

  • Preheat a grill on highschool. Place the pide on an oven tray. Spread with the feta. Cook under grill until golden brown.

  • Ladle the soup among serving bowls. Serve now with feta toasts.

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