Even after the smell, you quickly realize that it is full of mint, which is perfectly understood by the peas. Purely Greek, you can put feta next to mint and get a refreshing yet creamy soup that doesn’t save energy when attacking the palate. Toasted almond flakes are a crisp point on the i.
Pea soup with mint and feta
You know that mint and feta are and!
- 450g frozen peas
- 2 medium potatoes
- 1 onion
- 2 cloves garlic
- a bunch of mint
- 1 L chicken or vegetable soup base
- 50g feta
- 30g slivered almonds
- 2 tablespoons olive oil
- salt pepper
1. Peel the onion and garlic and chop finely.
2. Peel the potatoes and cut them into small cubes.
3. Pour two tablespoons of olive oil into the whisk and heat it.
4. Sprinkle chopped onion on it and lightly fry – until glassy. Add garlic and sauté until fragrant.
5. Then add the frozen peas and the potato pieces.
6. While stirring, cook for 3 minutes, add 1 liter of soup base (or 1 liter of water + two soup cubes). When the soup boils, reduce the heat and simmer until the potatoes and peas are tender – about 20 minutes.
7. Meanwhile, sauté the slivered almonds in a pan until they simmer and turn golden brown.
8. Set the soup aside and tear the leaves from the mint bunch into it. We squeeze very well with a hand blender. If it’s too thick, add a little water.
9. Taste the soup and add salt and pepper to taste, if desired, you can add a little mint – in this case, mash the soup again.
10. Serve the pea cream tart with grated feta, toasted slivered almonds and fresh mint leaves.