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Fennel and Sweet Pea Soup
Posted By :
September 19, 2012
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour
Meat adds a hearty flavor to this soup. Add some barley and let it be a whole dinner in one!
2 tsp vegetable oil
1 large onion, chopped
1 large or 2 small fennel bulbs, chopped
2 tsp finely chopped garlic
1 large piece flanken
5 cups chicken or beef stock (water will also do, but stock has more flavor)
1 cup chopped potato
4 cups frozen green peas, divided
2 tsp salt
1/2 tsp black pepper
1 tsp dried basil
2 cups cooked barley, optional
Heat the oil in a large pot, and add the onion, fennel, and garlic. Let sauté for about 5 minutes, until soft. Add the flanken and cook for 8–10 more minutes. If the onions are burning, add ¼ cup of water. Add the chicken or beef stock and the potato, and cook for about 1/2 an hour.
Add 3 1/2 cups frozen peas, salt, pepper, and basil, and cook for about 20 minutes. Remove the meat and set aside. Blend the soup with an immersion blender and add the remaining ½ cup of peas, meat, and barley, if desired. Heat and serve.
This recipe appeared in Mishpacha Magazine, Rosh Hashana, 2012.