Spring Fennel and Pea Soup

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1 medium fennel bulb, with stalks

43 1/2 Ounces chicken broth

10 Ounces frozen peas, slightly thawed

2 Teaspoons shallots, roughly chopped

1/2 Cup heavy cream

1 Tablespoon chopped fresh mint


1. Coarsely chop fennel and place in a large saucepan.

2. Add broth and bring to a boil; reduce heat and simmer 20 minutes, until fennel is very soft. Strain broth into a large bowl and set aside.

3. In a blender, starting on low speed and increasing to high, purée peas, shallots and fennel, using reserved fennel broth to about 1-inch under the solids (depending on size of blender, this may take 2 to 3 batches).

4. Soup should be smooth and thick, but still have some texture.

5. Place soup back into saucepot on medium heat and bring to a simmer. Finish with cream, mint and season with salt and pepper.

6. Serve hot or chill in an airtight container until cold.

Bon Appetit!

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