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
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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