Spring Fennel and Pea Soup Recipe | @Atkins
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Spring Fennel and Pea Soup Recipe

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Atkins Spring Fennel and Pea Soup
5.4g
Net Carbs
Prep Time: 15 Minutes
Style:Other
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
6.7g

Protein

8.7g

Fat

2.3g

Fiber

135.8cal

Calories

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INGREDIENTS

  • 1 bulb Fennel Bulk
  • 5 7/16 cup Chicken Broth, Bouillon or Consomme
  • 1 2/3 serving Frozen Sweet Peas
  • 0 2/3 tbsp chopped Shallots
  • 0 1/2 cup Heavy Cream
  • 1 tbsp Peppermint (Mint)

DIRECTIONS

  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.

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.

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