Sunday, July 6, 2014

Green Pea, Lettuce and Fennel Soup

Salad isn't the only way to serve lettuce in a bowl; in this recipe it lightens up a pea soup and adds some texture to make every spoonful super satisfying. This soup was inspired by one that I had in a hotel in London. The fennel not only adds a hint of licorice flavor but, also has antioxidants, including vitamin C. 
I love things that are healthy yet, don't taste healthy, that way Bubba and the crew don't know that I'm prolonging their lives and health. The added extra of giving them vegetables that they need works for me too.


Ingredients:

  • 3 tablespoons 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
  • 1package frozen petite peas {10 ounces}
  • 1 1/2 cups chicken stock
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
  

 Directions:

  1. Melt butter in a saucepan over medium heat. Add fennel and shallots, Cover and cook, stirring occasionally, until vegetables are softened, 6 to 7 minutes.
  2. Add lettuce and stir until it wilts, 1 to 2 minutes.
  3. Mix in peas, stock, 1 cup of water and bring to a boil. Cover, reduce heat to medium-low and simmer until vegetables are just tender, 5 to 6 minutes,
  4. Transfer to a blender, add fennel seeds, and puree until smooth.
  5. Return soup to pot over low heat, add the salt and pepper, and thin with water if too thick.
  6. When heated, ladle soup into 4 bowls and garnish with fennel fronds.

 SERVES: 4




adapted from Woman's Health magazine