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Spring Fennel and Pea Soup

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Description Edit

This vibrant green-colored soup has a fresher taste than traditional split pea soup. The addition of mint gives it an added crispness of flavor.


Ingredients Edit

Directions Edit

  1. Coarsely chop fennel and place in a large saucepan.
  2. Add broth and bring to a boil; reduce heat and simmer 20 minutes, until fennel is very soft.
  3. Strain broth into a large bowl and set aside.
  4. In a blender, starting on low speed and increasing to high, purée peas, shallots and fennel, using reserved fennel broth to about 1-inch under the solids (depending on size of blender, this may take 2 to 3 batches).
  5. Soup should be smooth and thick, but still have some texture.
  6. Place soup back into saucepot on medium heat and bring to a simmer.
  7. Finish with cream, mint and season with salt and pepper.
  8. Serve hot or chill in an airtight container until cold.

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