Step 1

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes.

Step 2

Add 2¼ cup of the peas, the asparagus, chicken broth, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.

Step 3

Add the honey, ⅓ cup of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth (it's okay to leave it a bit chunky if you like). If you don't have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper and more lemon if desired.

Step 4

Add the remaining ½ cup of frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.

Step 5

Preheat the oven to 350°F. Line a baking sheet with aluminum foil. In a small bowl, combine the olive oil, garlic and salt. Place the pita bread on the prepared baking sheet. Drizzle the seasoned olive over top and toss until evenly coated. Bake for 6-8 minutes, until golden and crisp.

Step 6

Freezer-Friendly Instructions: The soup can be frozen (without the garnishes) for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.