Go Back

Pea pods soup with feta cheese and mint

Servings 2
Prep Time 20 minutes
Cook Time 30 minutes

Equipment

  • Chinese strainer (a sieve with an extremely fine mesh) or a cheesecloth

Ingredients

  • About 500 g fresh peas you will use the pods + a small part of the peas
  • 1 potato
  • 1 clove of garlic
  • vegetable broth
  • 1 bay leaf
  • 1 sprig of thyme
  • A small handful of mint leaves
  • olive oil
  • sal
  • pepper
  • 50 g feta cheese optional
  • smoked paprika powder if you don't have some you can replace with normal paprika or espelette pepper powder

Instructions

  • Scoop out the fresh peas, and reserve the peas.
  • Strip the pea pods (remove the hardest end of the pod), split them in half and remove the threads at the junction of the pod. Then rinse them.
  • Wash, peel and cut the potato into large pieces.
  • Chop the garlic clove.
  • Put the pods, potato and garlic in a pot. Fry for a minute or two in olive oil, then pour in the stock until the vegetables are covered with stock. Add the bay leaf and thyme.
  • Cook over low heat for 30 minutes.
  • Leave to cool for about 15 minutes.
  • Then add a few mint leaves and blend the soup in a blender.
  • Drain the soup through a strainer or a cheesecloth to remove the many fibres from the pods (this is an essential step!).
  • Season with pepper, salt, and add the smoked paprika (taste to adjust the quantity to your taste).
  • Serve cold or hot with a few raw peas, feta cheese cubes, and the rest of the mint leaves.

Notes

You can add white or yellow onions to the soup.
When serving, you can also add fresh sour cream, cooked smoked bacon or chorizo.
For a vegan version, replace the feta cheese with lemon to add a tangy touch to the soup (use zest or lemon confit paste).
Course: Soup
Cuisine: Mediterranean
Keyword: 0 waste