Description
A recipe for Fennel and Sweet Pea Soup

Ingredients

• 2 tablespoons Horizon Organic unsalted butter
  
• 3 medium bulbs fennel, white part only, cut into 1/4-inch slices
  
• 1 small onion, cut into 1/4-inch slices
  
• 1 small apple, peeled, cored and cut into1/4-inch slices
  
• 2 small potatoes, peeled and cut into1-inch chunks
  
• 4 cups low sodium chicken or vegetable broth
  
• 3 cups frozen peas (do not thaw)
  
• 1 cup Horizon Organic whole or reduced fatmilk, or more if needed
  
• 1/2 teaspoon freshly grated lemon zest
  
• Salt and freshly ground pepper
  
• Croutons or lemon slices, for garnish

Preparation
Melt butter in heavy saucepot over medium heat. Add fennel, onion and apple. Cook, stirring occasionally, for about 20 minutes, until well softened and just beginning to brown. Add potatoes and broth and bring to simmer. Simmer about 30 minutes, until potatoes are tender. Add peas, return to simmer, and cook 15 minutes more. Use immersion blender to puree soup until smooth. Alternatively, puree soup in batches using blender or food processor. (Use care when handling hot liquid.) Return pureed soup to pot and stir in milk and lemon zest. Adjust consistency by adding additional milk if needed. Season to taste with salt and pepper. Serve soup hot, garnished with croutons, or chilled with wedge of lemon.

Nutrition
no information available

Serves
Serves 4-6

Variations
no information available