Soup: United States – Fennel and Pea Soup with Pistachio Mint Drizzle

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) olive oil
1 large shallot, thinly sliced
1 medium fennel bulb, cored and sliced (about 2 cups / 150 g)
1 celery stalk, sliced
1 small garlic clove, sliced
3 cups (720 ml) unsalted vegetable broth
3 cups (450 g) green peas (fresh or frozen)
1 cup (30 g) baby spinach, packed
1 tbsp fresh dill, chopped, plus more for garnish
1 / 4 tsp white pepper
1 / 2 to 3 / 4 tsp fine sea salt, to taste
1 / 3 cup (45 g) shelled unsalted pistachios
1 / 2 cup (15 g) fresh mint leaves, packed
3 tbsp (45 ml) extra-virgin olive oil
1 tsp lemon zest
2 to 3 tbsp (30 to 45 ml) warm water
Fennel fronds, for garnish (optional)

Instructions

Warm 2 tablespoons olive oil in a medium pot over medium heat. Add shallot, fennel, celery, and a pinch of salt; cook 6 to 8 minutes, stirring, until softened without browning. Stir in the sliced garlic for 30 seconds.
Pour in vegetable broth, bring to a simmer, and cook 10 to 12 minutes until the fennel is tender.
Add peas and simmer 3 to 4 minutes until just tender. Stir in spinach and 1 tablespoon chopped dill, then remove from heat.
Blend the soup until silky smooth (use a blender in batches if needed). Return to the pot and season with white pepper and salt to taste. Thin with a splash of hot water if desired.
Make the pistachio mint drizzle: Blend pistachios, mint, 3 tablespoons olive oil, lemon zest, warm water, and a pinch of salt until smooth and pourable, adding a bit more water if needed.
Ladle soup into bowls. Drizzle with the pistachio mint sauce and garnish with extra dill and fennel fronds, if using. Serve warm.