GreenPeaLettuceandFennelSoup_AmyNeunsinger_RandomHouse

Green Pea, Lettuce & Fennel Soup Recipe

A green soup to serve hot or at room temperature.

Ingredients

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

Directions

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.

See more recipes from Giada’s Feel Good Food.

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.