Ingredients
Method
- Heat half of the oil in a pan. Add the onions and garlic and sauté over low-medium heat for 3 to 4 minutes until slightly softened.
- Add the frozen peas and stock. Bring the mixture to a boil, then simmer for 8 to 10 minutes.
- Arrange the bread cubes on a small baking tray, drizzle with the remaining olive oil, and season with salt. Toast the bread under the broiler or in a preheated oven until crispy and lightly browned.
- Transfer the soup to a blender with the crème fraîche, or use an immersion blender, and process until smooth.
- Ladle the soup into bowls, top with croutons and crumbled feta, and garnish with pea shoots.
Nutrition
Notes
Texture Secret: I always use an immersion blender right in the pot to save on dishes, but if you want that restaurant-quality silkiness, a high-speed standing blender is the way to go.
Color Preservation: I have learned that the key to keeping that gorgeous bright green color is to avoid over-simmering the peas, so I make sure to take the pot off the heat the moment they are tender.
Flavor Boost: If you find yourself out of creme fraiche, I have discovered that a dollop of full-fat Greek yogurt adds a lovely tang that complements the salty feta perfectly.
Crouton Success: I like to tear my bread by hand instead of cutting it into perfect cubes because those craggy edges get extra crispy and hold onto the soup better.
Storage Tips: This soup actually tastes even better the next day after the flavors have melded, but I always wait to crumble the feta on top until I am ready to serve it.
Ingredient Variation: I sometimes swap the pea shoots for fresh mint leaves when I want a more cooling, summery finish that really highlights the sweetness of the peas.