Pea Fennel Soup Recipes

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PEA, LETTUCE AND FENNEL SOUP



Pea, Lettuce and Fennel Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
2 small shallots, chopped
1 medium fennel bulb, chopped (about 2 cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium head Bibb lettuce, cut into 1/2-inch-wide strips
One 10-ounce package frozen petite peas (about 2 1/4 cups)
1 1/2 cups low-salt chicken broth, plus extra, as needed
1/2 teaspoon fennel seeds

Steps:

  • Melt the butter in a heavy large saucepan over medium heat. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes. Add the lettuce and toss until wilted, 1 to 2 minutes. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes.
  • In a blender, blend the soup, 1 cup at a time, until smooth. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed.
  • Ladle the soup into bowls and serve.

HEARTY GARLIC AND SNAP PEA SOUP



Hearty Garlic and Snap Pea Soup image

I love garlic soup with onions and potatoes! That being said; I don't like the flavor of the fennel fronds or the fennel bulb. However, am printing this the way I found it, with a few tweaks here & there.The sugar snap peas were nice and fresh and gave the dish a wonderful flavor! BHG online.It's just that I am with the Cubans, they don't like licorice either!

Provided by Manami

Categories     One Dish Meal

Time 49m

Yield 8 side dish servings, 4-8 serving(s)

Number Of Ingredients 13

4 garlic cloves, chopped (or 2 spring garlic bulbs, chopped)
2 tablespoons olive oil
1/4 cup chopped onion
1 lb yukon gold potato, quartered
2 (14 ounce) cans reduced-sodium chicken broth
1 3/4 cups water
1 medium fennel bulb, thinly slivered (fronds reserved, if using, we didn't use)
1 1/2 cups sugar snap peas, trimmed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh snipped fennel leaves (we subbed with parsley)
plain yogurt (optional) or sour cream
olive oil (optional)

Steps:

  • In a large saucepan cook garli and a pinch or two of crushed red peppers in 2 tablespoons hot oil over medium heat for 1 minute; remove garlic.
  • Add onion and cook until tender.
  • Add potatoes, chicken broth, and water.
  • Bring to boiling; reduce heat.
  • Cook, covered, 15 to 18 minutes, or until potatoes are tende; cool soup slightly.
  • Using a food processor or blender, puree soup in batches until smooth; return to saucepan.
  • Add fennel and peas.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered, for 3 minutes.
  • Stir in salt and pepper.
  • Top with fennel fronds.
  • Spoon on yogurt and drizzle with olive oil.
  • Makes 8 side-dish servings or 4 main-dish servings.

Nutrition Facts : Calories 233.7, Fat 8.3, SaturatedFat 1.4, Sodium 388.7, Carbohydrate 35.3, Fiber 5.6, Sugar 2.4, Protein 8

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