Pea Pudina Fennel Soup
Bulb of fennel, peas and pudina cooked together, pureed and then seasoned to taste. Simple, healthy and intensely flavourful!
1 person made this
600 g bulb of fennel, chopped
500 g fresh or frozen peas
900 ml vegetable stock
3 tablespoons chopped fresh mint
Salt and black pepper
To garnish: a few small cabbage/lettuce leaves and a few sprigs of fresh herbs, such as chervil and mint
- Place the fennel, peas and stock in a large saucepan and bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the fennel is tender.
- Add the chopped mint and simmer for a further 1 minute.
- Reserve a cupful of the vegetables and purée the remaining mixture in a food processor or with a hand-held mixer. Scrape the purée back into the pan.
- Return the reserved vegetables to the soup and reheat. Season to taste with salt and pepper then serve, garnished with the lettuce leaves and herbs.
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