Feta Cheese and Petite Pea Soup of the Day Recipe

From Dorothy McNett's Recipe Book.

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Feta Cheese and Petite Pea Soup of the Day

From Dorothy McNett's recipes at www.dorothymcnett.com. Another Soup of the Day!!! So easy to make delicious soups using real natural ingredients. This just means you can add whatever you wish once you have made the flavorful broth. Perhaps you have some frozen petite peas or other vegetables on hand, or simply dice up some left-over already cooked chicken, meat, fish, etc. Fresh local cooked crab meat is wonderful. Soups can be so versatile, just enjoy often!

about 1/2 pound fresh spinach leaves, or Swiss chard, etc.
1/4 - 1/3 cup extra virgin olive oil
1 small onion, or 2 shallots, finely chopped
2-4 cloves garlic, finely chopped
3-4 cups good quality stock (vegetable, chicken, beef....)
1/2 cup coconut milk, or almond milk
1/2 - 1 teaspoon sea salt
freshly ground pepper

1-2 cups frozen petite peas (or other suggestions such as diced cooked meats, etc.)
1-2 dashes hot pepper such as Tabasco
3-4 oz. feta cheese, crumbled

Wash the greens carefully and with a chef knife, shred them into fine strips. Set aside. Heat a 4-5 quart heavy bottomed stock pot or saucepan, adding the oil to heat. Add the chopped onions and garlic, cook and stir about 3-4 minutes. Add the shredded greens, cook and stir about 3 minutes or until they are wilted. Add the stock, coconut milk, salt and pepper. Bring to a boil, reduce to simmer for about 5-6 minutes to develop the flavors. Stir in your desired additions and heat to serving temperature. Taste and correct seasonings as desired, adding a few dashes of the hot pepper. Serve!

Recipe created 2014-01-02.

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