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A bowl of chilled pea soup with feta.

Chilled Pea Soup with Feta

Nele
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Cook Time 25 minutes
Chilling time 1 hour
Servings 4

Equipment

  • Blender

Ingredients
  

  • 1 lb peas fresh or frozen
  • salt
  • 1 onion
  • 1 garlic clove
  • olive oil
  • 3½ cups vegetable broth
  • ½ cup heavy cream
  • pepper
  • ½ organic lemon zest
  • 5½ oz feta
  • 1 handful watercress
  • some mint chopped

Instructions
 

  • Blanch the peas for 2 minutes in boiling salted water. Then plunge them into salted ice water.
  • Peel and finely chop the onion and garlic.
  • Heat some olive oil in a pot. Sauté the onion and garlic until translucent.
  • Add the onions, garlic, peas, and cold broth to a blender and purée until smooth. Stir in the heavy cream.
  • Season the soup with salt, pepper, and lemon zest.
  • Chill the soup for about an hour.
  • Crumble the feta and roughly chop the mint.
  • Serve the chilled pea soup with watercress, feta, and mint.