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Green Pea Soup with Feta Crema

Annabelle Waugh
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Print Recipe
Cook Time 10 minutes
Servings 6 servings

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
 

  • 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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