A green soup to serve hot or at room temperature.
3 tbsp unsalted butter
1 medium fennel bulb, chopped (about 2 cups), fronds reserved for garnish
2 large shallots, chopped
1 medium head Bibb lettuce, cut into 1⁄2" wide strips (4 cups lightly packed)
1 10 oz package frozen petite peas
1 1⁄2 cups low-sodium chicken broth
3⁄4 tsp fennel seeds
1⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
Step 1: Melt the butter in a large heavy saucepan over medium heat.
Step 2: Add the fennel and shallots. Cover and cook, stirring occasionally, until the vegetables soften, 6-7 minutes.
Step 3: Add the lettuce and stir until it wilts, 1-2 minutes.
Step 4: Mix in the peas, broth, and 1 cup water. Bring the soup to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are just tender, 5-6 minutes.
Step 5: Puree the soup, in batches, in the blender until smooth, adding some fennel seeds to each batch.
Step 6: Combine the batches in a large bowl and return all of the soup to the same pot. Add the salt and pepper.
Step 7: Reheat the soup over low heat, thinning with a little water if it is too thick.
Step 8: Ladle the soup into bowls. Garnish with a sprinkle of fennel fronds and serve.
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Reprinted from Giada's Feel Good Food Copyright 2013 by Giada De Laurentiis. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House, LLC, a Penguin Random House Company.