Harvest Pea Soup With Fennel
Description
This International soup features Water, Dried split peas, Celery chopped, Shallots, minced. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fennel Sprigs (Garnish) 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
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Chopped fennel bulb
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 274.1kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 35.2mg2%
- Total Carbohydrate 39.9g14%
- Dietary Fiber 11.8g48%
- Sugars 10.1g
- Protein 10.6g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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