Fennel, pea and mint soup

    Fennel, pea and mint soup


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    About this recipe: An intensely coloured soup with great flavours that sing through clearly.

    Serves: 6 

    • 600 g (1 lb 5 oz) fennel, chopped
    • 500 g (1 lb 2 oz) fresh or frozen peas
    • 900 ml (1 pint 12 fl oz) vegetable stock
    • 3 tablespoons chopped fresh mint
    • Salt and black pepper
    • To garnish: a few small lettuce leaves, such as oak-leaf lettuce, and a few sprigs of fresh herbs, such as chervil and mint

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. 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.
    2. Add the chopped mint and simmer for a further 1 minute.
    3. 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.
    4. 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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