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Harvest Pea Soup with Fennel

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

Ready

2 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 cups water
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½ cup split peas
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4 cups fennel bulb
chopped
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1 cup celery
chopped
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2 tablespoons shallots
minced
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2 tablespoons vegetable stock
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1 tablespoon basil
fresh, minced
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4 medium potatoes
diced
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2 cups green peas
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2 tablespoons parsley leaves
minced
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1 x fennel fronds
fennel sprigs (garnish)
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Ingredients

Amount Measure Ingredient Features
1.9 l water
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118 ml split peas
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946 ml fennel bulb
chopped
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237 ml celery
chopped
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3E+1 ml shallots
minced
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3E+1 ml vegetable stock
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15 ml basil
fresh, minced
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4 medium potatoes
diced
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473 ml green peas
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3E+1 ml parsley leaves
minced
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1 x fennel fronds
fennel sprigs (garnish)
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Directions

Place water, split peas, fennel and celery in a large sauce pan.

Bring to a boil, reduce heat, cover and simmer for 45 minutes.

While the soup simmers, sauté and shallots in the stock in a small skillet until they are translucent.

If using dried basil, stir into the shallots, then remove from heat.

Stir the shallots into the soup as it simmers.

After it has simmered for 1 hour, purée the soup in batches in a blender.

Return the blended soup to the pot.

Add the potatoes and simmer for 15 minutes.

Then add the peas and basil (if using fresh) and simmer until the peas are tender.

Stir in the parsley and remove from the heat.

Garnish with fennel sprigs if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 721g (25.4 oz)
Amount per Serving
Calories 1822% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 178mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 23%
Sugars g
Protein 11g
Vitamin A 24% Vitamin C 33%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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