Fennel soup ii –In the realm of culinary delights, roasted fennel soup stands out as a refreshing and flavorful dish that captivates the palate. This recipe combines the earthy sweetness of fennel with vibrant peas and zesty lemon, resulting in a smooth and comforting soup perfectly suited for any occasion. Below, you’ll find the detailed preparation for this delightful dish.
Roasted Fennel Soup with Peas and Lemon
This roasted fennel soup is not only delicious but also incredibly easy to prepare. With its rich flavors and vivid colors, it is bound to impress family and friends alike.
Ingredients:
- 2 medium fennel bulbs, trimmed and chopped
- 1 cup fresh or frozen peas
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the chopped fennel with olive oil, salt, and pepper. Roast in the oven for about 25 minutes, or until the fennel is tender and slightly caramelized.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the roasted fennel and peas to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth. For a creamier texture, you may also transfer the soup to a countertop blender in batches.
- Stir in the lemon juice, and season with additional salt and pepper to taste.
- Serve hot, garnished with fresh parsley for an added burst of flavor and color.
This roasted fennel soup with peas and lemon is a wonderful dish that brings warmth and comfort with every spoonful. Enjoy the blend of flavors as well as the simplicity of the preparation. It’s not just a meal; it’s an experience that nourishes both body and soul.