John Myers
Pea and Fennel Soup
The perfect pea and fennel soup recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 Fennel bulb with green
- 2 medium sized Potatoes
- 2 tbsp Rapeseed oil
- 900 ml Vegetable broth
- Salt and pepper
- 150 g Sour cream
- 2 tbsp Lemon juice
- 400 g Peas (can)
- Peel the onion and cut into coarse cubes. Wash the fennel bulb, cut into small pieces and put the fennel greens aside. Peel the potatoes and cut coarse pieces. Heat the oil in a saucepan and let the vegetables simmer slightly. Deglaze with the vegetable stock, season with salt, pepper and simmer for about 15 minutes.
- Add the peas to the soup and simmer for about 5 minutes. Finely puree the soup with a blender, season with salt and pepper. Mix the sour cream with lemon juice until smooth, season with salt and pepper.
- Spread the pea and fennel soup on the plates, sprinkle the lemon sour cream on top and serve garnished with fennel greens.
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