Spring Fennel & Green Pea Soup Recipe

Name: Spring Fennel & Green Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tablespoons extra-virgin olive oil; 1 bulb fennel, chopped roughly -- I like to use the stalks, as well (couple tablespoons fronds reserved as a garnish); 1/2 onion, chopped roughly; Kosher salt; 3 cups cooking stock (vegetable, chicken, or seafood); 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 tablespoon dried tarragon; fresh cracked black pepper; 1 pound frozen green peas, thawed; 2-3 tablespoons creme fraiche (optional); 4-5 slices Blackforest ham (or comparable amount of other ham off the bone)

Servings: persons

2-3 tablespoons extra-virgin olive oil
1 bulb fennel, chopped roughly -- I like to use the stalks, as well (couple tablespoons fronds reserved as a garnish)
1/2 onion, chopped roughly
Kosher salt
3 cups cooking stock (vegetable, chicken, or seafood)
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried tarragon
fresh cracked black pepper
1 pound frozen green peas, thawed
2-3 tablespoons creme fraiche (optional)
4-5 slices Blackforest ham (or comparable amount of other ham off the bone)

1
In a stock pot, heat a few tablespoons extra virgin olive oil over medium-high heat.
2
Add the chopped fennel and onion, along with a couple generous pinches of Kosher salt. Stir occasionally and cook until vegetables are slightly soft.
3
Add your preferred stock to the pot, along with the dried herbs and a few turns of fresh cracked black pepper. Turn up the heat and bring the liquid to a boil. Once liquid reaches a boil, turn the stove off and remove the pot from the heat.
4
With the pot off the heat, add the thawed peas. Mix in well, and ladle about half the contents of the pot into a blender.
5
If desired, add a tablespoon or so of creme fraiche or sour cream. Blend until smooth. Divide the soup into individual bowls and blend the remaining half with some more creme fraiche if using.
6
Serve with some ham sliced into thin strips (or small cubes if using ham off the bone), along with a sprinkle of the reserved fennel fronds.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-3 tablespoons extra-virgin olive oil, 1 bulb fennel, chopped roughly -- I like to use the stalks, as well (couple tablespoons fronds reserved as a garnish), 1/2 onion, chopped roughly, Kosher salt, and more.

Yes, Spring Fennel & Green Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Fennel & Green Pea Soup

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