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Instantly mince garlic without a knife — self-cleaning basket
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Instantly mince garlic without a knife — self-cleaning basket
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Melt butter in a large saucepan on medium heat. Add onion; cook and stir for 5 mins or until soft. Add crushed garlic; cook and stir for 1 min. Add potato and stock to pan. Bring to a boil. Reduce heat to low; simmer, covered, for 10 mins or until potato is tender. Add peas; cover and return to a boil. Cook for 5 mins or until peas are tender. Cool slightly. Process, in batches, in food processor or blender until smooth. Meanwhile, preheat the oven to 400°F. Arrange bread in a single layer on a greased baking pan; spray with no stick cooking spray. Bake for 10 mins or until crisp and lightly golden, turning bread halfway through cooking. Remove from oven; rub one side of toast with halved garlic. Ladle hot soup into serving bowls. Top with feta, mint and freshly ground black pepper. Serve with garlic toast.