Spring Fennel and Pea Soup

== Description ==
This vibrant green-colored soup has a fresher taste than traditional split pea soup. The addition of mint gives it an added crispness of flavor.
== Ingredients ==
* 1 medium fennel bulb, with stalks (about 4 cups)
* 3 cans (14½ ounces) reduced-sodium chicken broth
* 1 package (10 ounces) frozen peas, slightly thawed
* 2 teaspoons shallots, roughly chopped
* ½ cup heavy cream
* 1 tablespoon chopped fresh mint, for garnish
* salt and freshly ground black pepper
== Directions ==
# Coarsely chop fennel and place in a large saucepan.
# Add broth and bring to a boil; reduce heat and simmer 20 minutes, until fennel is very soft.
# Strain broth into a large bowl and set aside.
# In a blender, starting on low speed and increasing to high, purée peas, shallots and fennel, using reserved fennel broth to about 1-inch under the solids (depending on size of blender, this may take 2 to 3 batches).
# Soup should be smooth and thick, but still have some texture.
# Place soup back into saucepot on medium heat and bring to a simmer.
# Finish with cream, mint and season with salt and pepper.
# Serve hot or chill in an airtight container until cold.
==Videos==
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Category:Soup Recipes
Category:Atkins Soups
Category:Fennel Recipes
Category:Pea Recipes
Category:Mint Recipes
Category:Shallot Recipes