Delicious and vibrantly green soup which you serve with feta and fresh mint
Course Soup
Cuisine Dutch
Keyword feta, mint, peas
Diet vegetarian
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 2people
Calories 432
Equipment
large pan
Ingredients
1largepotatograted
1sprigfresh mint
1stickcelerychopped
75grciabattaor any other bread you have lying around
30grfeta cheese
250grfrozen peas
1small onionchopped
500mlvegetable stock
50mldouble cream
seasaltpepper, olive oil, butter and extra virgin olive oil
Instructions
Put a large deep pan on a low heat. Add a splash of olive oil and the knob of butter and leave to melt. Meanwhile peel and chop the onion. Trim and chop the celery stick.
Add the onions to the pan followed by the rest of the vegetables, except the peas. Add the stock and stir everything through. Cover with a lid and cook for about 10 minutes or until the vegetables start to soften.
Pick all of the leaves from the mint sprig. Discard the stalks. Add half of the leaves to the vegetable stock. Put the rest to one side for later.
Cut the crusts of the ciabatta and tear the bread into small bite-sized chunks. Toss these in a mixing bowl with a lug of olive oil. Add the bread to a hot griddle pan and let it toast on all sides, using tongs to turn it. Once crisp and golden turn the heat off.
After about 10 minutes or so add the peas to the soup pan. Let it simmer so the melt and are cooked through. Stir the cream into the soup and leave for about 5 minutes. Use a stick blender to puree the soup. Add salt and pepper to taste.
Serve your soup with the crumbled feta, croutons and fresh mint.