Got holiday anxiety?
You deserve a little private celebration during these busy holiday weeks.
This elegant little Pea and Fennel Cream Soup certainly fits the bill. It is bright-green beautiful, comfortingly creamy and oh-SO-easy to prepare.
Pea and Fennel Soup
December 21, 2019
: 6
Ingredients
- 2 T. unsalted butter
- 2 C. chopped fennel bulb
- 1 C. chopped yellow onion
- 4 C. vegetable stock
- 2 10-ounce packages of frozen peas
- 2 t. kosher salt
- 1/2 t. freshly-ground black pepper
- 1/2 C. creme fraiche or whipping cream
- Fennel fronds for garnish (optional)
- Cayenne pepper for garnish (optional)
- Croutons for garnish (optional)
Directions
- Step 1 Melt butter in soup pot and saute fennel and onion over medium heat for 10 to 15 minutes. You want the vegetables to be tender and just beginning to take on some color.
- Step 2 Add vegetable broth to your soup pot and bring the broth to boil. Add the peas and cook until the peas are just tender. This will only take a few minutes. Remove the soup from the heat and season with salt and pepper.
- Step 3 Puree and strain the soup.
- Step 4 Add the creme fraiche or cream to the soup and stir to combine. Taste and adjust seasonings. Garnish with fennel fronds, a sprinkle of cayenne pepper and/or croutons.
This recipe is adapted from one that appears here.
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