pea & potato soup  with loaded feta toast

When the winter chills set in and you need an easy simple tasty soup, this one fits the bill. bung it all in a saucepan and let  it simmer away till the potatoes are tender, drop in some peas and give it a blitz. 

Serve it with some soy & linseed bread all toasted and golden and load it up with some creamy feta cheese, drizzle with some extra virgin olive oil and you are ready to dive in, for you meat lovers you could also add some crispy bacon or chorizo sausage on top ! 

Pea and potato soup
with loaded feta toast

time 10 minutes Cooking time 20 minutes

Serves  6

Tbsp olive oil

x onion, chopped

garlic clove, crushed

medium potatoes, peeled, chopped

stick rosemary

cups frozen peas

Tbsp extra virgin olive oil to serve

fetta, crumbled

and linseed bread, sliced

1.   Heat oil in a large
saucepan over medium heat. Add onions and cook for 1-2 minutes, add garlic and
stir for 1 minute.

2.   Add potatoes,
rosemary and  1.5 litres of water.( or
you could use chicken stock or vegetable stock if you liked ) Bring to the
boil. Reduce heat; simmer for 10-12 minutes till potatoes are tender.

3.   Add peas and cook for
5 minutes till peas are tender and bright green. Remove rosemary stick and
puree soup with a hand blender or in a food processor till smooth and thick. Season
with salt & pepper, drizzle with extra virgin olive oil and a little crumbled
feta to serve.  Toast bread and top with
remaining  feta, serve with soup.

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