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

This bright and fresh spring soup has all of the elements of amazing flavor, topped of course with the crispy crunch of some cheesy croutons. 

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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