You can make this flavourful, spring-y soup with fresh peas later in the summer, but since it’s equally delicious made with frozen ones, it’s a great option any time of year when you want to bring some punchy green flavours into your life. Don’t skip the feta crema—it’s a game changer garnish that really brings this simple soup alive. Try this with our rosemary parmesan drop biscuits. Makes 6–8 servings of soup.
Green Pea Soup with Feta Crema
Ingredients
- 2 tbsp butter
- 2 leeks (white and light green parts only), thinly sliced
- 5 cups frozen peas
- 4 cups vegetable broth
- 1 cup water
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup fresh mint leaves, packed
- ½ cup sour cream
- ¼ cup finely crumbled feta cheese
- ½ tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp finely chopped fresh chives
Instructions
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In saucepan, melt butter over medium heat; cook leeks, stirring occasionally, until softened, about 5 minutes. Stir in peas, broth, water, salt, and pepper; bring to boil. Reduce heat and simmer until the peas are soft, about 5 minutes. Stir in mint. Using blender or immersion blender, purée soup until smooth. (If using blender, leave the vent hole open and cover with tea towel while puréeing)
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Stir together sour cream, feta, lemon zest, and juice (or purée for a creamier topping). Ladle soup into bowls and spoon feta mixture overtop. Sprinkle with chives.
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This recipe was originally published in the Mar/Apr 2022 issue of Cottage Life magazine.
8 seasonal recipes featuring spring produce