Easy recipe Pea, Mint And Lemon Soup With Feta Toasts Recipe

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one tablespoon olive oil one brown onion, finely chopped one desiree potato, finely chopped two garlic cloves, crushed five hundredg fresh peas or frozen peas four cups (oneL) Campbells Real Stock Chicken or Vegetable one quarter cup mint (Recipes by ingridients mint) leaves one/two cup (one hundred and twenty-fiveml) thin cream (Recipes by ingridients cream) two tablespoons lemon juice (Recipes by ingridients lemon juice) one/two Turkish pide, split, cut into twocm-thick fingers one hundredg Persian fetaStep one Heat the oil in a large saucepan over medium heat. Pea, Mint And Lemon Soup With Feta Toasts Recipe. Add the onion, potato and garlic and cook, stirring, for about five minutes or until onion softens. Add the peas and stock and bring to the boil. Reduce heat to low and cook for about ten minutes or until potato is tender. Remove from heat. Step two Place the soup mixture and the mint (Recipes by ingridients mint) leaves in the jug of a blender and blend until smooth. Pea, Mint And Lemon Soup With Feta Toasts Recipe. Return to a clean saucepan. Add the cream (Recipes by ingridients cream) and lemon juice (Recipes by ingridients lemon juice) and stir to combine. Place over medium heat and cook for about five minutes or until heated through. Taste and season with salt and pepper. Pea, Mint And Lemon Soup With Feta Toasts Recipe. Step three Preheat a grill on high. Pea, Mint And Lemon Soup With Feta Toasts Recipe. Place the pide on an oven tray. Spread with the feta. Cook under grill until golden brown. Step four Ladle the soup among serving bowls. Serve immediately with feta. toasts (Recipes by ingridients toasts) .