| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 cups chopped fennel bulb, fronds reserved
- 1 cup chopped yellow onion
- 4 cups chicken stock, preferably homemade
- 2 (10-ounce) packages frozen peas
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup creme fraiche
- Good olive oil
- Croutons (recipe follows)
- 2 tablespoons good olive oil
- 2 cups (1/2 inch diced) sourdough bread
- Kosher salt and freshly ground black pepper
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 338 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 12 g |
| Cholesterol | 26 mg |
| Sodium | 827 mg |
Reviews
Tried it today and with the blender twice and immersion blender too still was grainy from fennel Any ideas. The taste was very good though. The peas too a Little bit of the pea shell and yes used frozen peas Suggestions welcome
Had second thoughts about using frozen peas in a soup as I usually make pea soup with dried peas but once again Ina didn’t steer me wrong! This was simple. healthy and delicious! Only complaint: it was listed as from Ina Garten Cook Like aPro…wasn’t in that cookbook. I know as I have every one of her cookbooks! So guess the show by that name isn’t “by the book “ so to speak! Still thanks Ina!! You never disappoint!!
Usually one meal of traditional pea soup and iv’e had my fill for a while but this soup I could eat all week long.
I am a fan of Ina ! Though many of her recipes are not vegetarian but I still tried Some vegetarian recipes. She puts her whole heart and soul when she explains a recipe thats what I love about her. Love you Ina!
To start, I did not think I was much of a fan of pea soup, but had a relative in the hospital who needed something easy on their throat. This was perfect. I used a immersion blender to mush everything up. I probably did too much, but did not want the pea skins to be there. So, I simmered on the simmer burner for an hour or so, and it just enriched the taste and thickened it up perfectly. I made the recipe just as it was, with a little less salt due to blood pressure issues. It was so good. I would not change a thing. I actually like the low simmer to enrich the flavors. You rock Ina!
Made as written this has the lovely flavor of peas and fennel, just delicious. It is wonderful to have a recipe that tastes of its main ingredients and does not hit you over the head with herbs and spices.
This soup is just superb. In looking at the recipe, I thought it might be rather bland with so fewspices in it, but it was just delicious. I used Ina’s recipe for homemade chicken stock, which I always keep on hand. That added great flavor to it. Be sure to puree it fairly thoroughly or you will get a lot of pea skins. It is really a delightful soup. I think I might add some garlic to it next time or reduce the amount of kosher salt and add a sprinkle or two of celery salt. It really did hit the spot though, just as is. The croutons were excellent as well. Browning them in a skillet instead of toasting them in the oven, keeps them from being so dried out. I confess I added a little butter to the olive oil, in that process. Another great Ina recipe.
This is really delicious and unbelievably easy. I was able to whip it up while sick! I would definitely serve this to company.
I had to try this since Jeffrey said it was the best thing Ina ever made — and I’m sure he has tasted a lot of excellent dishes! And it was delicious! I made this for a dinner party (I don’t usually ‘try’ a recipe out on my guests!) but it didn’t disappoint! Wonderful flavor and a big hit with all. I cut the recipe in half and then wished I had made the full recipe so we could have enjoyed it again the next day! Great Job, Ina!
Unbelievably tasty! We didn’t even need the creme fraiche, it blended up creamy & perfect! Another perfect Barefoot recipe!!!!