Cold Pea and Feta Cream

The cold pea and feta cream is a delicious, light, and refreshing dish, perfect as an appetizer or a light lunch during the warmer months. Here’s the recipe, with an Italian touch in the use of fresh herbs to enrich the flavor.

Ingredients

• 400 g of fresh or frozen peas
• 200 g of feta cheese
• 2 tablespoons of extra virgin olive oil
• 1 small onion, diced
• 500 ml of vegetable broth
• Salt and pepper to taste
• Fresh mint or basil for garnish
• Liquid cream or Greek yogurt to make the dish creamier (optional)

Preparation

1. If you are using fresh peas, remove the pods and wash the peas. If using frozen peas, let them thaw slightly.
2. In a pot, heat the extra virgin olive oil over medium heat and sauté the onion until it becomes translucent.
3. Add the peas to the pot and let them cook for a couple of minutes.
4. Pour in the vegetable broth and bring to a boil. Cook for about 10 minutes, or until the peas are soft.
5. Use an immersion blender or a traditional blender to blend the soup into a smooth cream. Let it cool to room temperature and then refrigerate until it is very cold.
6. Before serving, crumble the feta cheese and add it to the cream. Adjust salt and pepper to taste.
7. Serve the cold pea cream garnished with a drizzle of extra virgin olive oil, a sprinkle of fresh mint or chopped basil, and, if desired, a touch of liquid cream or a spoonful of Greek yogurt for a more velvety consistency.

Curiosity

Although this is a fresh variant suitable for summer, peas are a very appreciated ingredient in Italian cooking in various seasons. For example, in the preparation of the classic pasta with peas, often flavored with pancetta or ham to enrich its taste. Feta cheese, despite being Greek, is increasingly appreciated in Italian dishes too, for its ability to add a pastoral note without overpowering other flavors.