Pea, Lettuce and Fennel Soup

Pea, Lettuce and Fennel Soup is a side dish that serves 4. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 185 calories, 8g of protein, and 10g of fat per serving. For $1.45 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 30 people have made this recipe and would make it again. Autumn will be even more special with this recipe. A mixture of unsalted butter, kosher salt, petite peas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 62%, which is solid. Pea soup with lettuce and mint (aka: clean out the fridge soup!), Pea & Fennel Soup, and Creamy chilled basil, pea & lettuce soup are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

1 medium head Bibb lettuce, cut into 1/2-inch-wide strips

1/2 teaspoon freshly ground black pepper

1 medium fennel bulb, chopped (about 2 cups)

1/2 teaspoon fennel seeds

1 teaspoon kosher salt

1 1/2 cups low-salt chicken broth, plus extra, as needed

1 10-ounce package frozen petite peas (about 2 1/4 cups)

2 small shallots, chopped

3 tablespoons unsalted butter

Equipment:

sauce pan

blender

bowl

ladle

Cooking instruction summary:

Melt the butter in a heavy large saucepan over medium heat. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes. Add the lettuce and toss until wilted, 1 to 2 minutes. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes. In a blender, blend the soup, 1 cup at a time, until smooth. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed. Ladle the soup into bowls and serve.

 

Step by step:


1. Melt the butter in a heavy large saucepan over medium heat.

2. Add the shallots and fennel. Season with 1/2 teaspoon of the salt and 1/4 the teaspoon pepper. Cover the saucepan and cook until almost tender, stirring occasionally, 6 to 7 minutes.

3. Add the lettuce and toss until wilted, 1 to 2 minutes.

4. Mix in the peas, broth, 1 cup water and fennel seeds. Bring the soup to a boil. Cover; reduce the heat to medium-low and simmer until the vegetables are just tender, 5 to 6 minutes.

5. In a blender, blend the soup, 1 cup at a time, until smooth.

6. Pour the soup back into the saucepan and keep warm over low heat. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the soup by adding 1 tablespoon of extra broth at a time, if needed.

7. Ladle the soup into bowls and serve.


Nutrition Information:

Quickview
184k Calories
7g Protein
9g Total Fat
19g Carbs
11% Health Score
Limit These
Calories
184k
9%

Fat
9g
15%

  Saturated Fat
5g
35%

Carbohydrates
19g
6%

  Sugar
6g
7%

Cholesterol
22mg
8%

Sodium
639mg
28%

Get Enough Of These
Protein
7g
15%

Vitamin K
63µg
60%

Vitamin C
40mg
49%

Vitamin A
2296IU
46%

Manganese
0.58mg
29%

Fiber
6g
26%

Folate
99µg
25%

Potassium
604mg
17%

Vitamin B3
3mg
17%

Vitamin B1
0.25mg
17%

Phosphorus
161mg
16%

Iron
2mg
14%

Vitamin B6
0.25mg
12%

Copper
0.24mg
12%

Magnesium
44mg
11%

Vitamin B2
0.18mg
11%

Zinc
1mg
9%

Calcium
71mg
7%

Selenium
2µg
3%

Vitamin B5
0.3mg
3%

Vitamin E
0.43mg
3%

Vitamin B12
0.11µg
2%

Vitamin D
0.16µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Easy Shepherd's Pie (Beef And/or Lamb Combo)
Mushroom-Pea Risotto
Chicken and Veggie Marinade
Gingerbread Cookies
Coconut Double Chocolate Pumpkin Bread
Watermelon Gazpacho
Chewy Gingersnaps
Quick Chicken-Parmesan Pasta
Vegan German Potato Salad
Very Berry Ice Cream Pie
Food Trivia

The winner of the 2013 Nathan's Hot Dog Eating contest consumed 69 hot dogs in 10 minutes.

Food Joke

How much does a Chinese restaurant weigh? Won Ton.

Popular Recipes
Swedish Chicken and Noodles

The Shiksa in the Kitchen

Dairy Free and Gluten Free Cream of Chicken Soup

Your Homebased Mom

Potato Bread

Recipes Food and Cooking

Roasted Red Pepper Baked Ricotta

Life as a Strawberry

Mediterranean Spinach Artichoke Dip

Foodista