Alan Morgan Breakfast table 1500x275

Pea and fennel soup 2

(Recipe from Pinetrees on Lord Howe Island)

You can use almost all of the fennel, including tender stems and feathery leaves. Just remove the tough core and any damaged or tough bits. A gloriously green soup!

  • 1 kg baby frozen peas

  • 1 large or 2 smaller bulbs of fennel, washed, trimmed of the tough core, any brown bits and sliced

     

  • 1 onion, diced

     

  • 500 ml cream

     

  • 500ml vegetable stock

     

  • salt and pepper

     

  • 50 gm butter

     

  • 4 slices white bread, crusts removed and cut into 1 cm squares 

 

Melt the butter and sweat fennel and onion in a saucepan until tender but not browned.

Add vegetable stock and bring to the boil.

Add peas and cook until soft. Baby ones take only a minute or so.

Puree using a slender blender or food processor until smooth.

Add the cream – I use way less than the 500 ml. and if the soup is too thick add a bit more stock

Season to taste.

Keep the soup hot but do not boil.

Fry croutons in a small amount of oil or spray with oil and bake them in the oven.

Serve soup with a bowl of croutons.

  • You can use almost all of the fennel, including tender stems and feathery leaves. Just remove the tough core and any damaged or tough bits. I often save some of the leaves, chop them finely and use as a garnish sprinkled on at the very end.
  • It’s important not to cook the peas for long as they lose their fresh green colour if overcooked. The colour is part of this soup’s charm.
  • If I’m just making this for us I freeze half before adding cream, then thaw and add the cream when we want to use it.