Pea soup with feta cheese

1. Remove the peas from the pea pod. Peel and chop the onion. Cut the feta into small pieces. Wash the rosemary sprigs.

2. In a pot melt the butter and add the onion, stirring until translucent. Pour the chicken stock and bring to a boil. When it boils, reduce the heat and add the peas. Salt and pepper. Cook for 25 minutes.

3. Blend the soup until a smooth texture and warm it a whileover  low heat without boiling.

4. Divide the soup into 4 bowls and sprinkle with feta cheese. Garnish with the rosemary sprigs. Serve immediately.

Photo credit: Sucré Salé