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Pea and Mint Soup with Crumbled Feta

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Pea and Mint Soup with Crumbled Feta

Pea and mint is a classic combination - and this soup shows why. It's refreshing and sweet, and the salty feta rounds off the flavours.

Preparation time:
25 minutes
Cooking time:
20 minutes to 25 minutes
Total time:
45 minutes to 50 minutes 50 minutes
Serves:
 6 - 8

Ingredients

  • 50g butter
  • 5 shallots, finely chopped
  • 350g floury potatoes, eg Marfona, Cara or Maris Piper, peeled and cubed
  • 1.2 litres hot vegetable stock
  • 500g pack Waitrose Frozen Garden Peas
  • 200ml tub Waitrose Crème Fraîche
  • 100g Cypressa Greek Feta cheese, crumbled
  • 1 pack fresh mint
  • Salt and freshly ground black pepper

Method

  1. Melt the butter in a large pan, add the shallots and fry gently for 5 minutes, or until softened but not browned. Add the potatoes and stir well. Pour in the stock, add 3 sprigs of mint and seasoning and bring to the boil. Cover and simmer for 10-12 minutes, or until the potatoes are tender.
  2. Add the peas and cook for 3 minutes, or until tender. Pour the soup into a food processor or blender (you will need to do this in several batches) and process until smooth.
  3. Return the soup to the pan and stir in the crème fraîche. Heat gently, stirring, for a further 1-2 minutes. Taste and season.
  4. Chop the remaining mint and stir half into the soup. Spoon the soup into cups or bowls and sprinkle with the feta and remaining mint.

Cook's tips

If you want to get ahead, this soup can be made up to the end of step 2, then frozen for up to a month. Defrost overnight in the fridge, heat through and continue as step 3, to serve.

Comments and images

Average user rating 4 stars out of 5

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Treesie

Treesie 07 June 2008 00:40

Good enough to eat without the creme fraiche if you're watching your fat intake, especially if you add a stick of celery (sliced) to the shallots.

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4 stars out of 5

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This recipe was first published on Waitrose.com in March 2002