Harvest Pea Soup with Fennel
Yield
4 servingsPrep
30 minCook
Ready
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
water
|
|
| ½ | cup |
split peas
|
*
|
| 4 | cups |
fennel bulb
chopped |
*
|
| 1 | cup |
celery
chopped |
|
| 2 | tablespoons |
shallots
minced |
|
| 2 | tablespoons |
vegetable stock
|
|
| 1 | tablespoon |
basil
fresh, minced |
|
| 4 | medium |
potatoes
diced |
|
| 2 | cups |
green peas
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | x |
fennel fronds
fennel sprigs (garnish) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
water
|
|
| 118 | ml |
split peas
|
*
|
| 946 | ml |
fennel bulb
chopped |
*
|
| 237 | ml |
celery
chopped |
|
| 3E+1 | ml |
shallots
minced |
|
| 3E+1 | ml |
vegetable stock
|
|
| 15 | ml |
basil
fresh, minced |
|
| 4 | medium |
potatoes
diced |
|
| 473 | ml |
green peas
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 1 | x |
fennel fronds
fennel sprigs (garnish) |
*
|
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.
