Garden Pea, Fennel and Apple Soup

Compared to it’s sister “split-pea” soup, it is much lighter, a brighter green and takes less time to prepare. The flavor is very mild. Fennel is very good for digestion.

Ingredients:

• 1-2 tablespoon cooking oil or olive oil
• 1 medium onion, chopped
• 1 medium fennel bulb, sliced
• 3 cups water
• 1½ teaspoons vegetable bouillon powder
• ½ teaspoon ground fennel seeds
• 16 ounces garden peas (frozen), thawed
• 1 apple, peeled and cored

Directions:

1. Prepare the onions and fennel.
2. Thaw the peas in a colander.
3. Heat the oil in a large soup pot.
4. Add the onions and fennel and sauté slightly.
5. Add the water, ground fennel and vegetable bouillon.
6. Bring the soup to a boil, then turn down to a rolling simmer.
7. When the fennel is soft, add the thawed peas. The peas have already been blanched, so you don’t have to cook them for a long time, otherwise you will loose the bright color.
8. Puree the soup to a smooth even consistency. I have an immersion blender and use that in my soups.
9. Usually the soup is slightly on the “thin” side, so I thicken it with a fresh apple. Peel the apple, core and chop it directly into the pureed soup.
10. Again puree the soup to blend the apple which will make the soup thicker and give it a s slightly sweet flavor
11. We garnished the soup with a fennel frond, some puffed quinoa and a few dried rose petals.