Ingredients
Soup
| 1 tbsp | (15 ml) | unsalted butter |
| 1/4 cup | (40 g) | shallots, finely sliced |
| 3 1/2 cups | (500 g) | frozen peas |
| 2 1/2 cups | (625 ml) | water |
| 1 cup | (250 ml) | 2% milk |
| 1/2 cup | (125 ml) | sour cream |
| 1/4 cup | (22.8 g) | loosely packed mint, chopped |
| 1/8 tsp | (1 g) | salt |
| 1/4 tsp | (0.5 g) | pepper |
Yogurt Topping
| 1/2 cup | (125 ml) | plain yogurt |
| 3 tbsp | (45 ml) | 2% milk |
Pitas
| 1/4 cup | (28 g) | parmesan cheese, grated |
| 1/4 cup | (28 g) | marble cheddar, grated |
| 1/4 tsp | (1 g) | garlic powder |
| 1/2 tsp | (1 g) | chili flakes (optional) |
| 4 | small pitas | |
| 1 tbsp | (15 ml) | unsalted butter, melted |
| 1 tbsp | (4 g) | chopped parsley (optional) |
Garnish
| Mint, as desired | ||
| Lemon zest, as desired |
Directions
Soup
- In a large pot, combine all the soup ingredients.
- Bring to a simmer and cook for 15 minutes. Remove from heat.
- In a blender, or using an immersion blender, blend the soup until smooth. Portion into 4 individual bowls.
- Yogurt topping: In a small bowl, mix yogurt with milk until well combined. Drizzle over the soup
- Garnish: Top with chopped mint and lemon zest, if desired.
Pitas
- Preheat the oven to 400°F (200°C). In a bowl, combine the parmesan cheese, marble cheddar cheese and garlic powder. Add chili flakes, if using and mix.
- Place pitas on a parchment-lined baking sheet and brush with melted butter.
- Evenly sprinkle the cheese mixture over the pitas and bake for 10 minutes or until cheese is melted and bubbling.
- Remove from the oven and top with parsley, if desired. Slice each pita into quarters and serve with the soup.