Spring Fennel and Pea Soup

Spring Fennel and Pea Soup Recipe

| Servings: 4

Introduction

Spring Fennel and Pea Soup is a light and refreshing dish that is perfect for the warmer months. This soup combines the delicate flavors of fennel and peas with a touch of cream and mint for a delicious and satisfying meal.

History

This recipe is a modern twist on traditional pea soup, which has been enjoyed for centuries in various cultures around the world. The addition of fennel adds a unique and fresh flavor to the dish, making it a perfect choice for springtime.

Ingredients

1 medium fennel bulb, with stalks (about 4 cups)
3 cans (14.5 oz (411 g)) reduced-sodium chicken broth
1 package (10 oz (283 g)) frozen peas, slightly thawed
2 tsp shallots, roughly chopped
0.5 cup heavy cream
1 tbsp chopped fresh mint, for garnish
salt and freshly ground black pepper

How to prepare

Coarsely chop the fennel and place it in a large saucepan.
Add the broth and bring it to a boil. Then, reduce the heat and let it simmer for 20 minutes, until the fennel becomes very soft.
Strain the broth into a large bowl and set it aside.
In a blender, start on low speed and gradually increase it to high. Purée the peas, shallots, and fennel, using the reserved fennel broth until the mixture reaches about 1 inch below the top (depending on the size of the blender, this may require 2 to 3 batches).
The soup should have a smooth and thick consistency, while still retaining some texture.
Return the soup to the saucepot and heat it on medium until it simmers.
Finish by adding cream, mint, and seasoning it with salt and pepper.
Serve the soup hot or chill it in an airtight container until it becomes cold.

Variations

Add cooked chicken or shrimp for extra protein.
Substitute coconut milk for the cream for a dairy-free option.
Stir in cooked rice or quinoa for added texture.

Cooking Tips & Tricks

Be sure to simmer the fennel in the broth until it is very soft to ensure a smooth and creamy texture.

- When blending the soup, start on low speed and gradually increase to high to prevent splattering.

- Season the soup with salt and pepper to taste before serving.

Serving Suggestions

Serve the soup hot with a sprinkle of fresh mint on top. Pair it with a crusty bread or a side salad for a complete meal.

Cooking Techniques

Simmering

- Blending

- Seasoning

Ingredient Substitutions

Use leeks or onions instead of shallots.

- Use vegetable broth instead of chicken broth for a vegetarian option.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil or a dollop of Greek yogurt for a decorative touch.

Pairing Recommendations

Pair this soup with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a perfect springtime meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 220

Carbohydrates

Carbohydrates: 22g

- Dietary Fiber: 6g

- Sugars: 6g

Fats

Total Fat: 8g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

Protein: 6g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 45% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains dairy (cream)

Summary

This soup is a good source of fiber, vitamins, and minerals. It is low in calories and provides a balanced mix of carbohydrates, fats, and proteins.

Summary

Spring Fennel and Pea Soup is a light and flavorful dish that is perfect for the warmer months. With a creamy texture and fresh ingredients, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a breezy spring day, the sun shining brightly as I strolled through the farmer's market, taking in the sights and sounds of the bustling stalls. As I passed by a vendor selling fresh fennel and peas, a sudden inspiration struck me. I had never tried making a soup with these ingredients before, but something about the vibrant green colors and the promise of a light, refreshing meal appealed to me.

I purchased the fennel and peas, along with some other fresh vegetables and herbs, and headed home to my cozy little kitchen. As I began chopping and sautéing, the fragrant aromas of the vegetables filled the air, making my stomach rumble with anticipation. I added some vegetable broth and let the soup simmer, the flavors melding together beautifully. Finally, I pureed the soup until it was smooth and velvety, and took a cautious sip.

The taste was exquisite. The sweetness of the peas paired perfectly with the subtle anise-like flavor of the fennel, creating a harmonious blend that danced on my taste buds. I couldn't believe how delicious it was, and I knew that this recipe would become a staple in my kitchen for years to come.

As I sat down to enjoy my spring fennel and pea soup, I couldn't help but reflect on all the recipes I had learned over the years. From my mother's traditional Italian dishes to the exotic flavors I had picked up while traveling the world, each recipe held a special place in my heart. And now, this simple yet elegant soup would join the ranks of my culinary repertoire, a reminder of the joy and satisfaction that cooking brings to my life.

Over the years, I have shared this recipe with friends and family, each time receiving rave reviews and requests for the recipe. I am always happy to oblige, passing on the tradition of this delicious soup to others who appreciate good food and the joy of cooking.

As I sit here now, preparing another batch of spring fennel and pea soup, I can't help but feel grateful for the memories and experiences that have brought me to this point. Cooking has always been a source of comfort and creativity for me, a way to express myself and share love with those around me. And as I take a taste of the soup, savoring the delicate flavors and the warmth it brings to my soul, I know that I will continue to cook and create for as long as I am able.

So here's to the simple pleasures of a delicious bowl of soup, to the memories of discovering new recipes, and to the joy of sharing good food with those we love. May we always find inspiration in the kitchen and savor the moments that cooking brings to our lives. And may we never forget the simple but profound pleasure of a well-made meal shared with friends and family. Cheers to spring fennel and pea soup, and to the countless recipes yet to be discovered.