Cream of pea soup with feta recipe

6 ratings Rate
  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 246 calories / serving
  • Freezable
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174464 HERO

Heat the butter in a pan and sweat the onion and garlic for about five minutes without colouring. Add the peas, potato, stock and herbs and bring to the boil. Simmer for five to six minutes until the peas are tender.

Remove and discard the herb stalks and liquidise the soup in a blender until completely smooth. Return to the heat, season and pour in the single cream. Do not allow to boil. Serve in bowls, crumbling a little feta on top.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 25g butter
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 250g peas, fresh or frozen
  • 1 large potato, peeled and chopped
  • 500ml chicken or vegetable stock
  • 1 sprig rosemary
  • 1 sprig mint
  • 150ml single cream
  • salt
  • pepper
  • 40g feta cheese
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  • Energy 1024kj 246kcal 12%
  • Fat 15.7g 22%
  • Saturates 9.4g 47%
  • Sugars 5.2g 6%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 19.3g Protein 8.1g Fibre 4.7g

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