PEA, LETTUCE AND FENNEL SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
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
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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- 1 In a large saucepan, set over a medium heat, place fennel, leek, potato, garlic, stock and 2 cups water. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes, or until vegetables are tender.
- 2 On a small plate, set aside a few frozen peas to thaw for the garnish. Add the rest to the saucepan. Simmer for 5 more minutes.
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