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Meat adds a hearty flavor to this soup. Add some barley and let it be a whole dinner in one!
2 cups cooked barley, optional
1 teaspoon dried basil or 2 cubes Dorot Gardens Frozen Basil
1/2 teaspoon black pepper
5 cups Manischewitz Chicken Broth or other chicken or beef stock (water will also do, but stock has more flavor)
1 large or 2 small fennel bulbs, chopped
1 large piece flanken
2 teaspoons finely chopped garlic or 2 cubes Gefen Frozen Garlic
4 cups frozen green peas, divided
2 teaspoons vegetable oil
1 large onion, chopped
1 cup chopped potato
2 teaspoons salt
Heat the oil in a large pot, and add the onion, fennel, and garlic. Sauté for about five minutes, until soft. Add the flanken and cook for 8–10 more minutes. If the onions are burning, add 1/4 cup of water. Add the chicken or beef stock and the potato, and cook for about 1/2 an hour.
Add 3 and 1/2 cups frozen peas, salt, pepper, and basil, and cook for about 20 minutes. Remove the meat and set aside. Blend the soup with an immersion blender and add the remaining 1/2 cup of peas, meat, and barley, if desired. Heat and serve.
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Fennel and sweet pea soup I’ve never cooked with fennel, only reLly used it for raw salads. Wondering if anyone has made this and how it was. Also, my immersion blender is parve. How would this soup be if it has more texture instead of being blended?
Thanks
I LOVE fennel. Best flavor. Never paired it with peas, though. You can use a pareve Chicken soup base, or vegetable broth. Let me know how it works.