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Cream of Pea, Feta and Basil Soup

Cream of pea, feta and basil soup

Last month has been very tumultuous for me. Some new projects are coming up and there will be some new travels in the next couple of months. But, all in due time, you will be updated as things happen :)

For now, I’ll try to make up for my absence from the blog as I’ve been cooking a lot and have a lot of new posts coming up.

Cream of pea, feta and basil soup

(original recipe)

2 Tbsp olive oil
1 onion, chopped
2 garlic cloves, pressed
450 g peas
1 potato, peeled and diced
1 l clear vegetable stock
1/2 tsp dried basil leaves
100 g feta cheese
salt and pepper to taste

Heat the olive oil in a pan, add the onions and garlic and cook until tender but not browned. Add a tablespoon or two water if needed, so they don’t burn. Add the peas and potato and stir. Pour the stock and bring to a boil. Cook covered on medium heat for about 15 minutes or until the potatoes and peas are cooked through.

Remove from the heat and add the basil leaves and stir. Leave the soup to cool a bit before pouring it into the blender. Puree everything with feta.

Heat the soup once again so that feta melts completely and season to taste.

Serve with croûtons and more grated feta on top.

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3 Comments

  • Irina April 2, 2012 6:51 am

    Well, peas and basil I haven’t even thought of, let alone tried it, but since I love both I think I’ll give it a go!

  • Tamara April 2, 2012 7:34 am

    perfect, so spring-appropriate :) Can’t wait to hear about upcoming projects and travels!

  • Crystal April 16, 2012 8:36 pm

    Delish! I added a can of artichoke hearts to mine – changed the texture slightly, but worked well.

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