Pea, mint and lemon soup with feta toasts

Detailed step-by-step description of how to cook the dish "Pea, mint and lemon soup with feta toasts". Try it by all means

Recipe «Pea, mint and lemon soup with feta toasts» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 1 desiree potato, finely chopped, 2 garlic cloves, crushed, 500g fresh peas or frozen peas , 4 cups chicken stock or vegetable stock, 1/4 cup mint leaves, 1/2 cup thin cream , 2 tbsp lemon juice, 1/2 Turkish pide, split, cut into 2cm-thick fingers, 100g Persian feta.

Ingredients:

• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 1 desiree potato, finely chopped 
• 2 garlic cloves, crushed 
• 500g fresh peas or frozen peas 
• 4 cups chicken stock or vegetable stock 
• 1/4 cup mint leaves 
• 1/2 cup thin cream 
• 2 tbsp lemon juice 
• 1/2 Turkish pide, split, cut into 2cm-thick fingers 
• 100g Persian feta 

Instructions

1. 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.
2. 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.
3. Preheat a grill on high. Place the pide on an oven tray. Spread with the feta. Cook under grill until golden brown.
4. Ladle the soup among serving bowls. Serve immediately with feta toasts.