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Hands-on Time
13 Mins
Total Time
32 Mins
Yield
Serves 10 (serving size: 1 cup soup and about 1 tablespoon croutons)
Photo: Dylan + Jeni; Styling: Scott Horne

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Arrange bread on a baking sheet; coat with cooking spray. Bake at 425° for 6 minutes. Place in a bowl. Add cheese; toss well.

Step 3

Heat a Dutch oven over medium heat. Add oil, onion, and garlic; cook 11 minutes. Stir in stock, peas, 3 tablespoons mint, and sugar. Bring to a boil. Reduce heat; simmer 20 minutes.

Step 4

Place half of pea mixture and remaining mint in a blender. Remove center piece of lid; secure lid on blender. Place a towel over lid. Blend until smooth; pour into a bowl. Repeat with remaining mixture. Return soup to pan. Add yogurt, rind, pepper, and salt. Top with croutons.

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