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Green Pea, Lettuce, and Fennel Soup
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 3 tablespoons unsalted butter
- 1 medium fennel bulb (chopped (about 2 cups), fronds reserved for garnish)
- 2 large shallots
- 1 medium head Bibb lettuce (cut into ½-inch strips (4 cups lightly packed))
- 1 10-ounce package frozen petite peas
- 1½ cups low-sodium chicken broth
- ¾ teaspoon fennel seeds
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Instructions
- Melt the butter in a large heavy saucepan over medium heat. Add the fennel and shallots. Cover and cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes.
- Add the lettuce to the pan and stir until it wilts, 1 to 2 minutes. Mix in the peas, broth, and 1 cup water and bring the soup to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are just tender, 5 to 6 minutes.
- In a blender, puree the soup in batches until smooth, adding some fennel seeds to each batch. Combine the batches in a large bowl and return all of the soup to the same pot. Add the salt and pepper.
- Reheat the soup over low heat, thinning with a little water if it is too thick.
- Ladle the soup into bowls. Garnish each bowl with some fennel fronds and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 24 grams
- Protein
- 8 grams
- Fat
- 10 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 23 milligrams
- Sodium
- 305 milligrams
- Fiber
- 8 grams
- Sugar
- 10 grams
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