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Recipe : **** Pea, Fennel And Mint Spring Soup

Pea, Fennel And Mint Spring Soup
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    25 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
Fennel, fennel, mint, pea, soup

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 fennel bulb
  • 1 celery stalk
  • 1 large potato
  • 1 shallot
  • 1 garlic clove
  • 2 tablespoons butter
  • 1 teaspoon horseradish
  • mint, fresh
  • salt and pepper
  • 500 g peas, cleaned and shelled (fresh or frozen)
  • 500 ml chicken stock
  • 80 ml heavy cream

  • Recipe preparation steps

  • 1
    Chop the shallot and garlic thinly. Chop the celery branch. Chop the fennel bulb thinly.
  • 2
    Melt 2 tablespoons butter in a thick-bottom pot and when melted, add the shallot, garlic, celery branch and fennel. Cook for 5 min until softer, on low to medium heat.
  • 3
    Then add the sliced potato and continue to cook for a few min. Add the chicken broth, bring to a simmer and cover. Cook for about 15 min, until the potatoes and fennel are soft.
  • 4
    Then add the peas and cook for only a few min, to help keep their green. Mix the soup and season with salt and pepper to taste. Check the consistency and add more broth if necessary.
  • 5
    Strain the soup in a chinois to have a smooth consistency. Whip the cold cream (not too firm) with 1 teaspoon horseradish, salt and pepper. Take glasses and pour some soup in each. Top with cream and chopped mint. Serve immediately
  • Ready !



 

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