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 (14½ 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
• salt and freshly ground 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 (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.

Videos

How to Cook the Spring Fennel and Pea Soup