PEA & FENNEL SOUP
Steps:
- 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.
- 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
PEA AND LETTUCE SOUP
This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.
Provided by Jacquie in Brisbane
Categories Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion gently in butter.
- Add stock and peas, simmer until peas are tender.
- Add lettuce and cook until wilted.
- Add milk and puree until smooth.
- Reheat in pan, season with salt and pepper.
- Serve with a swirl of cream and chopped mint.
CUCUMBER, PEA & LETTUCE SOUP
Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
- Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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