How To Make Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons
There’s a lot to like in this spring-filled asparagus soup. It has a tang from the feta cheese and a nice crunch from the crispy pita croutons.
In a large pot, heat the olive oil over medium heat. Add the onions and cook for 6 to 7 minutes, stirring occasionally, until soft and translucent.
Add 2¼ cup 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 of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth. Taste and adjust seasoning with salt, pepper and more lemon if desired.
Add the remaining 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 degrees F. 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 over top and toss until evenly coated.
Bake for 6 to 8 minutes, until golden and crisp.
- Calories: 277.16kcal
- Fat: 15.55g
- Saturated Fat: 3.84g
- Monounsaturated Fat: 9.29g
- Polyunsaturated Fat: 1.74g
- Carbohydrates: 26.59g
- Fiber: 5.99g
- Sugar: 9.82g
- Protein: 11.09g
- Cholesterol: 11.13mg
- Sodium: 798.93mg
- Calcium: 116.06mg
- Potassium: 487.89mg
- Iron: 3.31mg
- Vitamin A: 65.54µg
- Vitamin C: 33.73mg
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