I had surgery the other day and this soup is my secret weapon to quicker healing. Fancy & easy plus, so yummy!
I tweak the recipe by using 3 cups of chicken broth and no added water. Makes six servings.
Green Pea, Lettuce, and Fennel Soup
Salad isn't the only way to serve lettuce in a bowl; here, it lightens up pea soup and adds some texture to make every spoonful extra satisfying. This soup was inspired by one I had when I was in London during the Olympics.
3 Tbsp unsalted butter
1 medium fennel bulb, chopped (about 2 cups), fronds reserved for garnish
2 large shallots, chopped
1 medium head Bibb lettuce, cut into 1/2-inch-wide strips
1 package frozen petite peas (10 oz)
1 1/2 cups low-sodium chicken broth
3/4 tsp fennel seeds
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1. Melt butter in a saucepan over medium heat. Add fennel and shallots. Cover and cook, stirring occasionally, until vegetables soften, 6 to 7 minutes.
2. Add lettuce and stir until it wilts, 1 to 2 minutes. Mix in peas, broth, and 1 cup water and bring to a boil. Cover, reduce heat to medium-low, and simmer until vegetables are just tender, 5 to 6 minutes.
3. Transfer to a blender, add fennel seeds, and puree until smooth. Return soup to the pot over low heat, add the salt and pepper, and thin with water if too thick. When heated, ladle soup into bowls and garnish with fennel fronds.