Chilled Pea soup

Ingredients (nutrition)

• 1 coarsely chopped large fennel bulb
• 10 oz thawed frozen peas
• 1 teaspoon chopped spring onion
• 1 teaspoon lemon liqueur (Limoncello or Lemon Schnapps)
• 3 fl oz double cream
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh mint for garnish

Cooking Instructions

1. Put the fennel in 2 pt of water in a saucepan over a medium heat. Simmer for 10 minutes.
2. Strain the fennel broth.
3. Puree the peas, spring onions, lemon liqueur and cream in a blender. Season well with salt and pepper, then add the broth and continue to blend until smooth.
4. Strain the soup through a sieve into a metal bowl. Place the metal bowl in a larger bowl and fill the outer large bowl with iced water to reach halfway up side of the inner metal bowl. Stir until the soup is cold.
5. Garnish with mint before serving.

Servings: 4

More Recipes for soups, chowders and broths