Green pea soup with feta crema

Green pea soup with feta crema On-set art direction: Jackie Shipley; Food styling: Carol Dudar

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

Annabelle Waugh
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Cook Time 10 mins
Servings 6 servings


  • 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 


  • 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)
  • 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. 

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