Recipe courtesy of Ina Garten
Save Recipe Print
Pea & Fennel Soup
Total:
40 min
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Croutons:

Directions

Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Off the heat, add the salt and pepper.

Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Whisk in the creme fraiche and taste for seasoning. Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top. 

Croutons:

Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

Yield: 2 cups

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Tri Colore Salad with Fennel

Recipe courtesy of Rachael Ray

Garlic and Fennel Infused Oil

Recipe courtesy of Curtis Aikens

Ginger Carrot Soup

Tomato Gorgonzola Soup

Recipe courtesy of Sacks Cafe and Restaurant

Shaved Fennel Salad with Oranges, Lemon, Dill and Cress

Recipe courtesy of Michael Symon

Chestnut Soup With Fried Parsley

Recipe courtesy of Food Network Kitchen

Onion Soup with Fontina and Thyme

Recipe courtesy of Giada De Laurentiis

White Cheddar Cauliflower Soup

Recipe courtesy of Gaby Dalkin

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories