Spring Fennel and Pea Soup
5.4g
Net Carbs
6.7g
Protein
8.7g
Fat
2.3g
Fiber
135
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 5 1/2 cups Chicken Broth, Bouillon or Consomme
- 1 2/3 servings Frozen Sweet Peas
- 1/2 cup Heavy Cream
- 1 bulb Fennel Bulk
- 2/3 tablespoon chopped Shallots
- 1 tablespoon Peppermint (Mint)
Directions:
- Coarsely chop fennel and place in a large saucepan.
- 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.
- 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).
- Soup should be smooth and thick, but still have some texture.
- Place soup back into saucepot on medium heat and bring to a simmer. Finish with cream, mint and season with salt and pepper.
- Serve hot or chill in an airtight container until cold.
