Tuesday, June 25, 2013

cold pea soup with fennel



Refreshing, creamy, delicate and substantial at the same time, this soup makes for a perfect starter or supper when paired with salad. I kept the fennel in the background, so if it's not your favorite, don't be put off by the ingredient.

2 cups frozen peas
1/2 cup chopped fennel (core removed, white parts only)
1/2 of a small red onion (about half a cup)
2 large cloves of garlic
1/2-1 tsp salt
pepper
2 tsp apple cider vinegar
a pinch of fronds for garnish, if you like

Cook the peas in salted water until done, about 12 minutes. Lay the fennel, onion, and garlic on a pan and drizzle with a bit of olive oil, salt, and pepper. Roast in a 425 degree oven for about 10 minutes, until things start to turn golden. When everything has cooled so it can be handled, deliver to a high speed blender or food processor, add 1 1/2 cups of water and process until smooth. Add the salt, start with 1/2 tsp and adjust as needed, the vinegar, and maybe a bit more water. Process a few seconds more. Pour into a container and wait patiently until cold. Yields 3 cups.
The first day I had a bowl with noochy bread for lunch. I loved it so much, I made it again the next day, doubling the recipe, and serving it for dinner guests, with salad.




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