Appetizers & Snacks

Creamy Spring Soup with Cheesy Pitas

This fresh, vibrant soup brings together sweet peas, bright mint, and a creamy finish in every spoonful—perfectly paired with warm, melty cheese pitas for a comforting spring meal.

Prep Time

10

Cook Time

15

Total Time

25

Equipment

  • large pot
  • blender/immersion blender
  • bowl

Ingredients

SOUP
1 tbsp (15 mL) Canadian unsalted
butter
¼ cup (40 g) shallots, finely sliced
3 ½ cups (500 g) frozen peas
2 ½ cups (625 mL) water
1 cup (250 mL) Canadian 2% milk
½ cup (125 mL) Canadian sour
cream
¼ cup (22.8 g) loosely packed mint,
chopped
1/8 tsp (1 g) salt
¼ tsp (0.5 g) pepper

YOGURT TOPPING
½ cup (125 mL) Canadian plain
yogurt3 tbsp (45 mL) Canadian 2% milk

PITAS
¼ cup (28 g) Canadian
parmesan cheese, grated
¼ cup (28 g) Canadian marble
cheddar, grated
¼ tsp (1 g) garlic powder
½ tsp (1 g) chili flakes (optional)
4 small pitas
1 tbsp Canadian unsalted butter
(15 mL), melted
1 tbsp (4 g) chopped parsley
(optional)

GARNISH
Mint, as desired
Lemon zest, as desired

 

Directions

  1. SOUP: In a large pot, combine all the soup ingredients.
    Bring to a simmer and cook for 15 minutes.
  2. Remove from heat.
  3. In a blender, or using an immersion blender, blend the soup until smooth. Portion into 4 individual bowls
  4. .Yogurt Topping: In a small bowl, mix yogurt with milk until well combined. Drizzle over the soup.
  5. Garnish: Top with chopped mint and lemon zest, if desired
  6. 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.
  7. Place pitas on a parchment-lined baking sheet and brush with melted butter.
  8. Evenly sprinkle the cheese mixture over the pitas and bake for 10 minutes or until cheese is melted and bubbling.
  9. Remove from the oven and top with parsley, if desired. Slice each pita into quarters and serve with the soup.

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