Fennel & pea soup

This is an old Gourmet recipe that I have adapted.  It originally had spinach in the ingredients but to be honest it didn’t need another ingredient and with the addition of my home-made chicken stock it was quite delicious.  Of course, you can also make it for vegetarians with vegetable stock.

Making your own stock is really very simple.  The only thing you really need to do is make it the day before you need it so the fat can come to the surface and can be removed easily.  It also guarantees you have ‘gluten free’ stock which is what I need for this dinner.

I used two large fennel bulbs and it would easily serve 12.  Be careful not to overcook or reheat it by leaving it to boil as you will lose the lovely vibrant green colouring.

Ingredients:  Serves 12

1 large leek, sliced finely
2 large fennel bulbs, sliced finely
3 cloves garlic, chopped
1kg frozen peas (not the mint variety)
1-2 tbsp. olive oil
5 cups jellied chicken stock if possible
salt and pepper to taste
Greek yoghurt and chopped chives to garnish

Method:

1. Heat olive oil in a large pot
2. Add leek, garlic and fennel and sauté until softened on a low heat
3. Add chicken stock and bring to the boil
4. Cook for 5-10 minutes until soft
5. Add the frozen peas and bring back to the boil for 5 minutes
6. Add a good pinch of salt and finely ground black pepper and cool
7. Puree until smooth and test for seasoning again.
8. Reheat only when needed without letting it boil for more than a minute as you will lose the colour.

Serve in warm bowls with yoghurt and chives as a garnish.