Spring Fennel and Pea Soup

Description
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
1 medium fennel bulb, with stalks (about 4 cups) 3 cans (14 1/2 ounces) reduced-sodium chicken broth 1 package (10 ounces) frozen peas, slightly thawed 2 teaspoons shallots, roughly chopped 1/2 cup heavy cream 1 tablespoon chopped fresh mint, for garnish salt and freshly ground black pepper

Directions
1. Coarsely chop fennel and place in a large saucepan. Add broth and bring to a boil; reduce heat and simmer 20 minutes, until fennel is very soft. Strain broth into a large bowl and set aside. 2. 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). Soup should be smooth and thick, but still have some texture. 3. Place soup back into saucepot on medium heat and bring to a simmer. Finish with cream, mint and season with salt and pepper. Serve hot or chill in an airtight container until cold.