Fennel, pea and mint soup
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About this recipe:
An intensely coloured soup with great flavours that sing through clearly.
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
- 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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