Pea, Lettuce and Fennel Soup

Pea, Lettuce and Fennel Soup is a side dish that serves 4. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 185 calories, 8g of protein, and 10g of fat per serving. For $1.45 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 30 people have made this recipe and would make it again. Autumn will be even more special with this recipe. A mixture of unsalted butter, kosher salt, petite peas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. Pea soup with lettuce and mint (aka: clean out the fridge soup!), Pea & Fennel Soup, and Creamy chilled basil, pea & lettuce soup are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

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Ingredients:

1 medium head Bibb lettuce, cut into 1/2-inch-wide strips

1/2 teaspoon freshly ground black pepper

1 medium fennel bulb, chopped (about 2 cups)

1/2 teaspoon fennel seeds

1 teaspoon kosher salt

1 1/2 cups low-salt chicken broth, plus extra, as needed

1 10-ounce package frozen petite peas (about 2 1/4 cups)

2 small shallots, chopped

3 tablespoons unsalted butter

Equipment:

sauce pan

blender

bowl

ladle

Cooking instruction summary:

Melt the butter in a heavy large saucepan over medium heat. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes. Add the lettuce and toss until wilted, 1 to 2 minutes. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes. In a blender, blend the soup, 1 cup at a time, until smooth. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed. Ladle the soup into bowls and serve.

 

Step by step:


1. Melt the butter in a heavy large saucepan over medium heat.

2. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes.

3. Add the lettuce and toss until wilted, 1 to 2 minutes.

4. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes.

5. In a blender, blend the soup, 1 cup at a time, until smooth.

6. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed.

7. Ladle the soup into bowls and serve.


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