Side Pannel
Harvest Pea Soup with Fennel
Harvest Pea Soup with Fennel
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Soups
Ingredients List
- 8 c Water
- 1/2 c Dried split peas
- 4 c Chopped fennel bulb
- 1 c Celery chopped
- 2 tb Shallots, minced
- 2 tb Vegetable stock
- 1 tb Basil (Fresh) minced
- 4 md Potatoes, diced
- 2 c Peas
- 2 tb Parsley, minced
- Fennel Sprigs (Garnish)
Directions
Place water, split peas, fennel and celery in a large sauce pan. Bring to
a boil, reduce heat, cover and simmer for 45 minutes.
While the soup simmers, saute and shallots in the stock in a small skillet
until they are translucent. If using dried basil, stir into the shallots,
then remove from heat. Stir the shallots into the soup as it simmers.
After it has simmered for 1 hour, puree the soup in batches in a blender.
Return the blended soup to the pot.
Add the potatoes and simmer for 15 minutes. Then add the peas and basil
(if using fresh) and simmer until the peas are tender. Stir in the parsley
and remove from the heat. Garnish with fennel sprigs if desired.
a boil, reduce heat, cover and simmer for 45 minutes.
While the soup simmers, saute and shallots in the stock in a small skillet
until they are translucent. If using dried basil, stir into the shallots,
then remove from heat. Stir the shallots into the soup as it simmers.
After it has simmered for 1 hour, puree the soup in batches in a blender.
Return the blended soup to the pot.
Add the potatoes and simmer for 15 minutes. Then add the peas and basil
(if using fresh) and simmer until the peas are tender. Stir in the parsley
and remove from the heat. Garnish with fennel sprigs if desired.
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