Author Notes
This is my springtime version of split-pea soup -- much easier and quicker to make and with all the fresh goodness of spring vegetables. I like mine slightly chunky, like a smoother gazpacho, so you can feel the slight crunch of the fennel. Feel free to add a couple spoonfuls of creme fraiche or sour cream before blending for added richness (I will admit I've also used Wee Brie in a pinch!). This soup can also be made ahead of time; I've found it doesn't really separate and can be served cold after a quick stir, making for a refreshing brunch/lunch dish! —ktchnninja
Ingredients
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2-3 tablespoons
extra-virgin olive oil
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1
bulb fennel, chopped roughly -- I like to use the stalks, as well (couple tablespoons fronds reserved as a garnish)
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1/2
onion, chopped roughly
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Kosher salt
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3 cups
cooking stock (vegetable, chicken, or seafood)
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1 tablespoon
dried basil
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1 tablespoon
dried parsley
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1 tablespoon
dried tarragon
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fresh cracked black pepper
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1 pound
frozen green peas, thawed
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2-3 tablespoons
creme fraiche (optional)
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4-5
slices Blackforest ham (or comparable amount of other ham off the bone)
Directions
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In a stock pot, heat a few tablespoons extra virgin olive oil over medium-high heat.
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Add the chopped fennel and onion, along with a couple generous pinches of Kosher salt. Stir occasionally and cook until vegetables are slightly soft.
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Add your preferred stock to the pot, along with the dried herbs and a few turns of fresh cracked black pepper. Turn up the heat and bring the liquid to a boil. Once liquid reaches a boil, turn the stove off and remove the pot from the heat.
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With the pot off the heat, add the thawed peas. Mix in well, and ladle about half the contents of the pot into a blender.
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If desired, add a tablespoon or so of creme fraiche or sour cream. Blend until smooth. Divide the soup into individual bowls and blend the remaining half with some more creme fraiche if using.
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Serve with some ham sliced into thin strips (or small cubes if using ham off the bone), along with a sprinkle of the reserved fennel fronds.
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