I’ve made this soup twice now and just love it! It’s a way other than salad to serve lettuce in a bowl and has a surprisingly refreshing yet dynamic flavor.
I thought it would be nice to share a soup recipe this time of year given the cooler temps in much of the country. Enjoy!!
Green Pea, Lettuce, and Fennel Soup
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 inch wide strips
1 package frozen petite peas (10 oz.)
1 1/2 cups low-sodium vegetable broth
3/4 tsp fennel seeds
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1. Melt butter in a saucepan over medium heat. Add fennel and shallots. Cover and cook, stirring occasionally, until vegetables soften, 6 to 7 minutes.
2. Add lettuce and stir until wilted, 1 to 2 minutes. Mix in peas, broth, and 1 cup water and bring to a boil. Cover, reduce heat to medium-low, and simmer until vegetables are just tender, 5 to 6 minutes.
3. Transfer to a blender, add fennel seeds, and puree until smooth. Return soup to the pot over low heat, add the salt and pepper, and thin with water if too thick for your liking. When heated ladle soup into bowls and garnish with fennel fronds.
Makes 4 Servings: Per serving: 175 cal; 9g fat; 18g carbs; 6g sugar; 289mg sodium; 6g fiber; 7g protein