Green Pea and Asparagus Soup With Feta, Mint, and Pita Croutons

Feta cheese and pita croutons add tangy flavor and delicious crunch to every spoonful of this springy asparagus soup

(Courtesy of Jennifer Segal)

View the print-ready version of this recipe.

With a bunch of asparagus sitting on my countertop, a bag of peas in my freezer, and mint growing out of control in my garden, I created this green pea and asparagus soup on a whim. To give it a Mediterranean twist, I added feta cheese and pita croutons, which add tangy flavor and delicious crunch to every spoonful. The soup is wonderful hot but even better chilled.

What You’ll Need To Make Green Pea Asparagus Soup

(Courtesy of Jennifer Segal)

Step-By-Step Instructions

Begin by cooking the onions in olive oil until soft and translucent.

(Courtesy of Jennifer Segal)

Add 2-1/4 cups of the frozen peas, the asparagus, chicken broth, salt and pepper.

(Courtesy of Jennifer Segal)

Bring to a boil.

(Courtesy of Jennifer Segal)

Cover and simmer for about 15 minutes, until the vegetables are tender.

(Courtesy of Jennifer Segal)

Add 1/3 cup of the feta, the mint, honey, and fresh lemon juice.

(Courtesy of Jennifer Segal)

Using a hand-held immersion blender, purée the soup until almost smooth.

(Courtesy of Jennifer Segal)

Taste and adjust seasoning, then stir in the remaining frozen peas and heat until warmed through.

(Courtesy of Jennifer Segal)

For the croutons, combine the olive oil, garlic, and salt in a small bowl.

(Courtesy of Jennifer Segal)

Toss with the chopped pita bread.

(Courtesy of Jennifer Segal)

Bake for 6-8 minutes, until golden and crisp.

(Courtesy of Jennifer Segal)

Ladle the soup into bowls, top with remaining feta, more mint, and pita croutons.

(Courtesy of Jennifer Segal)

You May Also Like

• Asparagus Soup with Lemon and Parmesan
• Creamy Zucchini, Walnut, and Dill Soup
• Golden Gazpacho
• Spring Pea and Basil Soup

Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Servings: 4-6 Prep Time: 20 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes

Ingredients

For The Soup

• 3 tablespoons extra virgin olive oil
• 2 medium yellow onions, roughly chopped
• 2¾ cups frozen green peas, divided
• 1 bunch (about 1 pound) asparagus, trimmed and chopped into ½-inch pieces
• 4 cups low sodium chicken broth
• 1¼ teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon honey
• Heaping ½ cup (3 ounces) feta, divided
• 1½ tablespoons fresh lemon juice, from 1 lemon
• ⅓ cup chopped fresh mint, plus more for garnish

For The Pita Croutons

• 1 large pita, split open and cut into ½-inch squares
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• ¼ teaspoon salt

Instructions

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes.

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 (it’s okay to leave it a bit chunky if you like). If you don’t have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper and more lemon if desired.

Add the remaining ½ cup of 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.

For Pita Croutons

Preheat the oven to 350°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 6-8 minutes, until golden and crisp.

Freezer-Friendly Instructions: The soup can be frozen (without the garnishes) for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair With

Zucchini Fritters with Feta and Dill

This article was originally published on OnceUponaChef.com. Follow on Instagram.