Jersey Pea and Mint Soup with Feta Crumble

A vibrant and refreshing soup celebrating the flavors of Jersey, featuring sweet Jersey-grown peas and mint, enriched with Jersey Royal potatoes and milk, topped with a salty feta crumble.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.25/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dessert•Soup

Cuisine:

Jersey•British•Mediterranean

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(peeled and roughly chopped)

£2.75

500gJersey-grown Fresh Peas(shelled (can use frozen if Jersey peas are out of season, but fresh is best!))

£4.00

1mediumOnion(chopped)

£0.40

1bunchFresh Mint(roughly chopped, reserve some for garnish)

£1.20

2tbspJersey Butter

£0.50

1litreVegetable Broth

£1.20

100mlJersey Milk

£0.25

150gFeta Cheese(crumbled)

£2.50

1tbspPlain Flour

£0.05

to tasteBlack Pepper

£0.10

to tasteSalt

£0.05

Total Cost

£13.00

£3.25 per serving

Instructions

1.
Preheat oven to 180°C (160°C Fan/ Gas Mark 4).
2.
In a large pot, melt Jersey butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the chopped Jersey Royal potatoes and cook for another 5 minutes, stirring occasionally.
4.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
5.
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.
6.
Remove the pot from the heat and carefully blend the soup using a blender or immersion blender until smooth.
7.
Stir in the Jersey milk and season with salt and pepper to taste. Adjust consistency with more broth if needed.
8.
While the soup simmers, prepare the feta crumble. In a small bowl, mix the crumbled feta with the flour.
9.
Spread the feta mixture onto a baking sheet lined with parchment paper.
10.
Bake in the preheated oven for 8-10 minutes, or until the feta is lightly golden and crispy.
11.
Serve the hot soup garnished with the feta crumble and remaining fresh mint.

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My Notes

Nutrition Information

Nutrition per serving (425g)

475 kcal / 1987 kJ

Carbs

44g

17% of RDA

Fat

24g

34% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

14 g

16% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

Add a squeeze of lemon juice to the soup just before serving for extra brightness.

The feta crumble can be made ahead of time and stored in an airtight container at room temperature. Reheat slightly before serving if desired.

For a vegan version, substitute Jersey butter with olive oil and use plant-based milk.

Cooking Equipment

Large Pot

Blender or Immersion Blender

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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