in Soup Recipes

Cream of fennel and pea soup

updated

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Ingredients for 4 servings:

  • 1 large fennel bulb(s)
  • 2 m.-sized potatoes, floury
  • 1 large onion(s), coarsely chopped
  • 500 g peas, frozen
  • 1 liter vegetable stock
  • 100 g crème fraîche
  • 2 tbsp olive oil
  • 25 g butter
  • e.g. salt and pepper
  • n. B. smoked bacon, diced and baked, as garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Velouté

Wash the fennel bulb and slice it. Peel the potatoes and cut them into chunks. Heat the oil and butter in a large pot. Add the onion, fennel, and potatoes and sauté for about 15 minutes over medium heat, stirring occasionally. The vegetables should be soft but not browned. Add the vegetable stock and, after 15 to 20 minutes, the peas. After another 5 minutes, purée the soup with a hand blender. Stir in the crème fraîche and blend again thoroughly. Season with salt and pepper. Serve hot, garnished with crispy bacon bits, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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