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A classic with a twist!

LESS THAN 30MIN

SERVES 4

INGREDIENTS

1 bunch Leeks, trimmed, washed and sliced

3 sprigs Rosemary

Knob Butter

4 cups (1L) Chicken Stock

1 Kg Peas

1 tub (200g) Feta Cheese

1 cup (250ml) full-cream plain Yoghurt

Salt and milled pepper

Olive oil, for frying

Crusty bread, for serving

 

INSTRUCTIONS

  1.  Sauté leeks and 1 sprig rosemary in butter in a large saucepan.
  2. Add stock and peas and simmer for 5 minutes.
  3. Crumble in two-thirds of the feta.
  4. Remove from heat. Add yoghurt and blitz with a hand-held blender until smooth. Season.
  5. Heat a generous glug of oil in a small pan and fry remaining rosemary until crisp.
  6. Top soup with remaining feta, fried rosemary and a drizzle of olive oil.
  7. Serve with crusty bread

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