Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons
Welcome spring with a bowl of this vibrant green pea and asparagus soup topped with feta cheese and pita croutons.
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Cooking tools:
- Immersion blender
- Blender
- Pot
- Stove
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Kitchen towel
- Spoon
Ingredients
- 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-in (13-mm) pieces
- 4 cups low sodium chicken broth
- 1¼ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon honey
- Heaping ½ cup (3 oz) feta, divided
- 1½ tablespoons fresh lemon juice, (from 1 lemon)
- 1/3 cup chopped fresh mint, (plus more for garnish)
- 1 large pita, (split open and cut into ½-in (13-mm) squares)
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic
- ¼ teaspoon salt
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