Recipe: Tasty Fennel and Pea Soup with a hint of Pistachio Pesto

Fennel and Pea Soup with a hint of Pistachio Pesto. Fennel-Pistachio Pesto Lasagna. by: Eva Kosmas Flores. Chilled Sour Cherry Soup with Fennel & Sour Cream "Fennel might be my favorite vegetable. recipes. There's a new pesto in town!

Slather it on sandwiches or pizza, swirl it into pasta and soups, or spread it on crostini for a tasty vegetarian. This recipe for Spring Pea Soup with Fennel and Tarragon is made with a combination of split peas and fresh peas (or use frozen!). It's full of flavor while Fennel bulb adds another layer of flavor, a bit of complexity that split peas often need, and while I do prefer chicken broth here, veggie broth can be. You can cook Fennel and Pea Soup with a hint of Pistachio Pesto using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fennel and Pea Soup with a hint of Pistachio Pesto

1. Prepare 2 of small fennels.
2. It's 100 grams of frozen peas.
3. It's of Olive oil.
4. It's 6 of basil leaves.
5. It's of Salt.
6. It's of Black pepper.
7. Prepare 150 grams of unshelled pistachio.
8. It's 3 tablespoons of grated pecorino cheese.
9. You need 3 tablespoons of grated parmesan cheese.

Try this Pea and Pistachio Pesto recipe, or contribute your own. Set aside some of the peas, pistachios, and a few mint leaves for garnish. With food processor running, drop in garlic and finely chop. Orange Pistachio Soup with Raw Cacao TrufflesThe Curious Coconut.

Fennel and Pea Soup with a hint of Pistachio Pesto step by step

1. Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges.
2. Boil half a kettle and fill a large pot. Once boiling, add the peas. Wait a couple of minutes before adding the fennel. You can also add the outer hard layers of the fennel into the pot while boiling to give more taste..
3. While the pot is boiling, prepare your own pistachio pesto. Add the pistachio, 2 tablespoons of olive oil into a food processor. Process until it is smooth. Then add in the pecorino and parmesan cheese. Process further. If it’s too dry, add an additional tablespoon of olive oil. Lastly, add 3 basil leaves and process..
4. Add more water to the soup if needed. Once the peas and fennel are soft, remove the outer hard fennel layers in the pot if you’ve used these. Use a hand held processor to smoothen the soup..
5. Add a spoonful of pistachio pesto and mix further.
6. Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves..
7. Store the remaining pistachio pesto to use with other recipes. You will need to mix it with some water to make it more liquidy before use. There’s enough for a pasta recipe for 4!.

Roasted Cauliflower & Fennel Soup with PistachiosWill Cook for Friends. A hint of fennel accents the flavor of this quick-to-fix bean soup.and spinach and tomatoes add color. —Donna Quinn, Round Lake Beach, Illinois. This filling soup is a favorite with our family and is often requested for company dinners. Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the keys to this flavorful pesto variation. On a rimmed baking sheet, toss fennel with a drizzle of olive oil and roast, stirring occasionally, until Preview your comment.