A delicately flavored soup that makes a perfect prelude to a hearty salad for lunch, or a simple grilled or broiled fish for dinner.
Fennel and Pea Soup
This Fennel and Pea Soup is a delicately flavored dish that serves as a perfect prelude to a hearty salad for lunch, or a simple grilled or broiled fish for dinner. The combination of fennel and peas brings a unique taste and aroma that is both comforting and invigorating.
Ingredients
- 4 tbsp unsalted butter
- 1 medium onion, cut into ½-inch dice (about 1 cup)
- 1 medium fennel bulb, fronds removed, cored, and cut into ¼-inch dice
- 1 bay leaf
- ½ tsp dried thyme
- ¼ tsp dried rosemary
- 4 cups chicken stock or low-sodium chicken broth
- 1 lb frozen peas (about 3½ cups), partially thawed at room temperature for 15 minutes
- 15 fresh basil leaves, washed and dried
- Salt and ground black pepper, to taste
- 1 tsp olive oil
Directions
- Melt the butter in a Dutch oven over medium heat until the foaming subsides. Add the onion and fennel, cover, reduce the heat to low, and cook until translucent, about 15 minutes.
- Add the bay leaf, thyme, rosemary, and chicken stock. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low and simmer until the fennel is soft, about 15 minutes.
- Stir in the peas and 7 basil leaves. Simmer until the peas are heated through, 3–4 minutes.
- Purée the soup in batches in a blender until smooth. Return the soup to a clean pot set over low heat and season with salt and pepper to taste. Do not boil the soup or the bright green color will be lost.
- Rub the olive oil onto the remaining 8 basil leaves.
- Ladle the soup into warmed bowls, garnish each with a basil leaf, and serve immediately.