This minty green soup is sure to brighten your day and leave you feeling satisfied. Make these feta toasts to serve alongside.
- 30g butter
- 1 onion, diced
- 1 clove garlic, sliced
- 100g lean rindless bacon
- 500g potato, peeled and diced
- 1.5 litres salt-reduced chicken stock
- 2 cups minted peas
- ¼ cup cream to serve
- Fresh shredded mint
- 8 slices French bread
- 80-100g creamy feta cheese
- Olive oil
- Cracked pepper
1 Heat the butter in a large saucepan and saute the onion, garlic and bacon for 3-4 minutes over a medium heat until softened.
2 Add the diced potato and stock and simmer for 30-40 minutes, or until the potato is soft.
3 Add the peas and simmer 2-3 minutes, then blend until smooth. Season to taste and serve in bowls with a swirl of cream and top with fresh mint.
Lay the sliced bread on a baking paper-lined tray and top with sliced or crumbled feta – pressing onto the bread, grill until just coloured then drizzle with olive oil, sprinkle with mint and cracked pepper.