Author Notes
This is a beautiful spring soup, full of flavour. You can serve it as a main dish, with a slice of sourdough bread toast. —ines
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Ingredients
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1 tablespoon
butter
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1 tablespoon
olive oil
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7 ounces
fresh green peas
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2 ounces
chopped fennel
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1 tablespoon
chopped coriander
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1/2
lemon juice
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1 pinch
salt
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1 pinch
pepper
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2 tablespoons
cream
Directions
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Combine butter and olive oil and cook the peas and the fennel for a couple of minutes.
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Add water and cook until the peas are tender. They will take about 10 minutes if they are fresh.
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Add the coriander, lemon juice, salt and pepper and mix everything with a blender until it is smooth.
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Serve warm, with a spoonful of cream and a couple drops of lemon juice.
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