Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Name: Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 3 tablespoons extra-virgin olive oil; 2 medium yellow onions, (roughly chopped); 2¾ cups frozen green peas, (divided); 1 bunch (about 1 pound) asparagus, trimmed and chopped into ½-in (13-cm) pieces; 4 cups low sodium chicken broth; 1¼ teaspoons salt; ¼ teaspoon freshly ground black pepper; 1 tablespoon honey; Heaping ½ cup (3 oz) feta, divided; 1½ tablespoons fresh lemon juice, (from 1 lemon); 1/3 cup chopped fresh mint, (plus more for garnish); 1 large pita, (split open and cut into ½-in (13-cm) squares); 2 tablespoons extra-virgin olive oil; 1 clove garlic; ¼ teaspoon salt

Welcome spring with a bowl of this vibrant green pea and asparagus soup topped with feta cheese and pita croutons—just perfect, whether you enjoy it hot or chilled!

⏱️ 50 menit 🔪 Persiapan: 20 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Foto: Once Upon a Chef

Bahan-bahan

4 porsi

3 tablespoons extra-virgin olive oil
2 medium yellow onions, (roughly chopped)
2¾ cups frozen green peas, (divided)
1 bunch (about 1 pound) asparagus, trimmed and chopped into ½-in (13-cm) pieces
4 cups low sodium chicken broth
1¼ teaspoons salt
¼ teaspoon freshly ground black pepper
1 tablespoon honey
Heaping ½ cup (3 oz) feta, divided
1½ tablespoons fresh lemon juice, (from 1 lemon)
1/3 cup chopped fresh mint, (plus more for garnish)
1 large pita, (split open and cut into ½-in (13-cm) squares)
2 tablespoons extra-virgin olive oil
1 clove garlic
¼ teaspoon salt

Langkah-langkah

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6 to 7 minutes.
Add 2¼ cup (270 g) of the peas, the asparagus, chicken broth, salt, and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.
Add the honey, ⅓ cup (57 g) of the feta, lemon juice, and mint. Using a hand-held immersion blender, purée the soup until smooth (it's okay to leave it a bit chunky if you like). If you don't have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper, and more lemon if desired.
Add the remaining ½ cup (60 g) of frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.
Preheat the oven to 350°F/175°C. Line a baking sheet with aluminum foil. In a small bowl, combine the olive oil, garlic, and salt. Place the pita bread on the prepared baking sheet. Drizzle the seasoned olive oil over top and toss until evenly coated. Bake for 6 to 8 minutes, until golden and crisp.