Jersey Pea and Mint Soup with Feta Crumble

Preheat oven to 180°C (160°C Fan/ Gas Mark 4).

In a large pot, melt Jersey butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the chopped Jersey Royal potatoes and cook for another 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.

Add the Jersey-grown peas and most of the mint (reserving some for garnish). Cook for 5 minutes, or until the peas are bright green and tender.

Remove the pot from the heat and carefully blend the soup using a blender or immersion blender until smooth.

Stir in the Jersey milk and season with salt and pepper to taste. Adjust consistency with more broth if needed.

While the soup simmers, prepare the feta crumble. In a small bowl, mix the crumbled feta with the flour.

Spread the feta mixture onto a baking sheet lined with parchment paper.

Bake in the preheated oven for 8-10 minutes, or until the feta is lightly golden and crispy.

Serve the hot soup garnished with the feta crumble and remaining fresh mint.