Harvest Pea Soup With Fennel Recipe
Are you looking for a highly accoladed Harvest Pea Soup With Fennel recipe? There is not a single month when I don't serve this yummy Appetizer! This recipe is a good way to use Vegetable. I am very excited to know your opinion about this Harvest Pea Soup With Fennel. Send me a message about it.
Ingredients
8 cups water
1 1/2 cups dried split peas
4 cups chopped fennel bulb
1 cup chopped celery
2 tablespoons minced shallots
2 tablespoons Chicken Stock
1 tablespoon minced fresh basil or 1/2 teaspoon dried basil
4 medium-size potatoes, diced
2 cups peas
2 tablespoons minced fresh parsley
Fennel sprigs (garnish)
Directions
Place the water, split peas, fennel, and celery in a large saucepan.
Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
While the soup simmers, saute the 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, puree 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.
Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
While the soup simmers, saute the 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, puree 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.
