Harvest Pea Soup With Fennel

* Exported from MasterCook *

HARVEST PEA SOUP WITH FENNEL

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Mcdougall Vegetarian
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c Water
1/2 c Dried split peas
4 c Chopped fennel bulb
1 c Celery chopped
2 tb Shallots, minced
2 tb Vegetable stock
1 tb Basil (Fresh) minced
4 md Potatoes, diced
2 c Peas
2 tb Parsley, minced
Fennel Sprigs (Garnish)

Place water, split peas, fennel and celery in a large
sauce pan. Bring to a boil, reduce heat, cover and
simmer for 45 minutes.

While the soup simmers, saute and shallots in the
stock in a small skillet until they are translucent.
If using dried basil, stir into the shallots, then
remove from heat. Stir the shallots into the soup as
it simmers.

After it has simmered for 1 hour, puree the soup in
batches in a blender.
Return the blended soup to the pot.

Add the potatoes and simmer for 15 minutes. Then add
the peas and basil (if using fresh) and simmer until
the peas are tender. Stir in the parsley and remove
from the heat. Garnish with fennel sprigs if desired.



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