Greek pea puree soup

soups 506 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

2 tbsp. green split peas 6 - 8 tbsp. chicken or vegetable broth, or their combination 2 tbsp. l. extra virgin olive oil plus a little more 1 onion, chopped 4 chives, finely chopped Salt and ground black pepper 1/2 tbsp. chopped fresh mint leaves 1/2 tbsp. chopped fresh parsley leaves Juice of 1 lemon
Topping: Crumbled feta cheese Cumin, paprika
Tortilla chips: Naan, pita or pita bread Spray with olive oil Salt Dried oregano

For soup: Heat olive oil in a soup pot over medium heat. Add onion and garlic. Season with salt, pepper and fry until soft, 8-10 minutes. Add broth and peas, bring to a boil, then reduce heat to low and simmer until soft, 20 minutes. Transfer half of the soup to a food processor or power blender and purée with mint and parsley until smooth. Put the puree back in the pot and add the lemon juice. Taste and add salt and pepper. Cool and store as a pre-cooked meal.
For tortilla chips: Place tortilla on a wire rack, drizzle with olive oil on both sides, season with salt and oregano. Bake in the oven until the tortilla is browned and crispy. Store at room temperature in an airtight container. Heat the soup over medium heat. Serve sprinkled with feta cheese crumbs, cumin and paprika, drizzle with olive oil and serve with tortilla chips.

Greek pea puree soup

2 tbsp. green split peas 6 - 8 tbsp. chicken or vegetable broth, or their combination 2 tbsp. l. extra virgin olive oil plus a little more 1 onion, chopped 4 chives, finely chopped Salt and ground black pepper 1/2 tbsp. chopped fresh mint leaves 1/2 tbsp. chopped fresh parsley leaves Juice of 1 lemon
Topping: Crumbled feta cheese Cumin, paprika
Tortilla chips: Naan, pita or pita bread Spray with olive oil Salt Dried oregano

For soup: Heat olive oil in a soup pot over medium heat. Add onion and garlic. Season with salt, pepper and fry until soft, 8-10 minutes. Add broth and peas, bring to a boil, then reduce heat to low and simmer until soft, 20 minutes. Transfer half of the soup to a food processor or power blender and purée with mint and parsley until smooth. Put the puree back in the pot and add the lemon juice. Taste and add salt and pepper. Cool and store as a pre-cooked meal.
For tortilla chips: Place tortilla on a wire rack, drizzle with olive oil on both sides, season with salt and oregano. Bake in the oven until the tortilla is browned and crispy. Store at room temperature in an airtight container. Heat the soup over medium heat. Serve sprinkled with feta cheese crumbs, cumin and paprika, drizzle with olive oil and serve with tortilla chips.