Spring Fennel and Pea Soup

Description
This vibrant green-colored soup has a fresher taste than the modern/simplified/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 ½ ounces) reduced-sodium chicken broth
 * 1 package (10 ounces) frozen peas, slightly thawed
 * 2 teaspoons shallots, roughly chopped
 * ½ cup heavy cream
 * 1 tablespoon chopped fresh mint, for garnish
 * 2 tablespoons salt, iodized or rock only
 * 2 tablespoons black pepper

Directions

 * 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 (simply depending on the size of the blender, this may take 2 to 3 batches).
 * 5) Soup should be smooth and thick, but still have some texture. Place the soup back into a saucepot on medium heat and bring to a simmer.
 * 6) Finish with cream and mint and season with salt and pepper.
 * 7) Serve hot and plain or with any main dish but scoop the vegetable-based soup in a large bowl, or chill in an airtight container until cold.

Nutritional Information
Servings: 4 scoops per ramekin or bowl