Sweet pea and fennel soup recipe

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  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 1 cup chopped fennel bulb (fronds reserved for garnish)
  • 8 cups Basic Chicken Broth or Vegetable Broth
  • 4 packages (10 ounces each) frozen peas, defrosted
  • 1 cup heavy (whipping) cream
  • Salt and freshly ground black pepper, to taste
  • 1 ripe tomato, seeded and cut into tiny dice, for garnish
  • 2 tablespoons chopped fennel fronds, for garnish
  • Fresh pea shoots (optional), for garnish
How to Make It
  1. Melt the butter in the olive oil in a heavy pot over low heat. Add the onions and fennel and cook, stirring occasionally, until softened, about 15 minutes.
  2. Add the broth and peas. Raise the heat to medium-high, bring to a boil, then reduce the heat to a medium-low and simmer, partially covered, until the fennel is soft, 15 minutes.
  3. Puree the soup, in batches, in a food processor or blender until completely smooth. After you puree each batch, pour it through a strainer into a bowl to remove the skins of the peas. Using the back of a large spoon, mash the solids in the strainer to extract as much liquid as possible. Add the cream to the strained puree and season with salt and pepper.
  4. If you are serving the soup cold, cover and chill it well in the refrigerator until serving time, at least 6 hours. If you are serving it hot, return the soup to the pot and heat it through, stirring, over low heat, but do not allow it to boil.
  5. To serve, ladle the soup into demitasse cups and garnish each one with a small spoonful of diced tomatoes, a scattering of fennel fronds, and, if desired, a fresh pea shoot.

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