God I love pea soup but it's a real divider, especially when it's made with ham hock. It's a love hate soup for sure. I mostly associate pea soup with summer which is daft because we don't have to wait until then. Frozen peas are a dream in soups; much better in fact that pod-fresh. Peas contain a high level of complex carbohydrates and bags of fibre. It's the carbohydrates that make them naturally sweet which is why babies will happily have them introduced to their plate before any other green vegetable. I used to make this for my husband all the time before we got married...I think it sealed the deal and admittedly, it's lifted directly from my friend Jane's book. It's an all-round nutritional and winter winner because it's made with fresh fennel bulb. The aromatic, anise like flavour of fennel just clicks with peas and not unlike celery it has a warming effect on the body. When I eat this soup I end up with cheeks like belisha beacons as the embers of the fennel glow, rest and digest in my stomach. Packed with vitamin C and phytonutrients, it's a bumper boost for your immune system too. Glow make it, it's dead easy.
Ingredients:
600g Fresh Fennel (chopped)
500g Frozen Peas
1 litre of Chicken or Vegetable Stock
A big bunch of fresh Mint (chopped)
Salt & Pepper
Method:
Place fennel, peas and stock in a large saucepan. Bring to the boil, reduce heat, cover and simmer for 20 minutes or until the fennel is tender.
Add the chopped mint and scoop out a cupful of the mixture and set aside for later.
Transfer the mixture to a blender and puree the whole thing down
Return the puree to a clean pan and add the cupful of reserved mixture
Salt and Pepper to taste. Et voila!
Serve with slices of oven toasted bread rubbed with garlic, brushed with olive oil and sprinkled with sea salt.
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