A creamy vegetable soup to warm you up when it's cold.
Directions for: Pea & Fennel Soup
Ingredients
2 Tbsp unsalted butter
2 cups fennel bulb, chopped fronds reserved
1 cup yellow onion, chopped
4 cups chicken stock, preferably homemade
1 package frozen peas (10-oz)
2 tsp kosher salt
tsp freshly ground black pepper
cup crme frache
Good olive oil
Croutons (recipe follows)
Croutons2 Tbsp good olive oil
2 cups sourdough bread, (1/2 inch diced)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Directions
1. Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Off the heat, add the salt and pepper.
2. Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Whisk in the crme frache and taste for seasoning. Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top.
Croutons1. Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
See more: Soup, Comfort Food, Vegetables