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.
- 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 nheks de sal, fino ou grosso (depende dos dedos)
- 2 tablespoons black pepper
- 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.
- 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).
- 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.
- Finish with cream and mint and season with salt and pepper.
- 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 Edit
Servings: 4 scoops per ramekin or bowl
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