Ingredients
3tbspextra virgin olive oil
2mediumyellow onions,roughly chopped
2¾cupsfrozen green peas,divided
1bunchasparagus,(about 1 lb), trimmed and chopped into ½ inch pieces
4cupslow sodium chicken broth
1¼tspsalt
¼tspfreshly ground black pepper
1tbsphoney
½cupfeta,(3 oz), (heaping), divided
1½tbspfresh lemon juice
⅓cupfresh mint,chopped, plus more for garnish
1largepita,split open and cut into ½ inch squares
2tbspextra virgin olive oil
1clovegarlic
¼tspsalt
Preparation
In a large pot, heat the olive oil over medium heat. Add the onions and cook for 6 to 7 minutes, stirring occasionally, until soft and translucent.
Add 2¼ cup of the peas, the asparagus, chicken broth, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.
Add the honey, ⅓ cup of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth. Taste and adjust seasoning with salt, pepper and more lemon if desired.
Add the remaining frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. In a small bowl, combine the olive oil, garlic and salt.
Place the pita bread on the prepared baking sheet. Drizzle the seasoned olive over top and toss until evenly coated.
Bake for 6 to 8 minutes, until golden and crisp.
