Detailed step-by-step description of how to cook the dish "Pea, mint and lemon soup with feta toasts". Try it by all means
- Heat the oil in a large saucepan over medium heat. Add the onion, potato and garlic and cook, stirring, for 5 minutes or until onion softens. Add the peas and stock and bring to the boil. Reduce heat to low and cook for 10 minutes or until potato is tender. Remove from heat.
- Place the soup mixture and the mint leaves in the jug of a blender and blend until smooth. Return to a clean saucepan. Add the cream and lemon juice and stir to combine. Place over medium heat and cook for 5 minutes or until heated through. Taste and season with salt and pepper.
- Preheat a grill on high. Place the pide on an oven tray. Spread with the feta. Cook under grill until golden brown.
- Ladle the soup among serving bowls. Serve immediately with feta toasts.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set