Fennel and Pea Soup with a hint of Pistachio Pesto

Name: Fennel and Pea Soup with a hint of Pistachio Pesto
Yield: 2 (people)
Cuisine: British
Ingredients: 2 small fennels; 100 grams frozen peas; Olive oil; 6 basil leaves; Salt; Black pepper; 150 grams unshelled pistachio; 3 tablespoons grated pecorino cheese; 3 tablespoons grated parmesan cheese

Beril @cook_23185350

We had 2 small fennels which wasn’t enough for our usual fennel gratin recipe. So we came up with the soup idea below with what we had in the cubboard! We made more pistachio pesto than what we needed for this recipe with the ingredients described below.

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Ingredients

2 (people)

2small fennels
100 gramsfrozen peas
Olive oil
6basil leaves
Salt
Black pepper
150 gramsunshelled pistachio
3 tablespoonsgrated pecorino cheese
3 tablespoonsgrated parmesan cheese

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Steps

1

Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
2

Boil half a kettle and fill a large pot. Once boiling, add the peas. Wait a couple of minutes before adding the fennel. You can also add the outer hard layers of the fennel into the pot while boiling to give more taste.
3

While the pot is boiling, prepare your own pistachio pesto. Add the pistachio, 2 tablespoons of olive oil into a food processor. Process until it is smooth. Then add in the pecorino and parmesan cheese. Process further. If it’s too dry, add an additional tablespoon of olive oil. Lastly, add 3 basil leaves and process.
4

Add more water to the soup if needed. Once the peas and fennel are soft, remove the outer hard fennel layers in the pot if you’ve used these. Use a hand held processor to smoothen the soup.
5

Add a spoonful of pistachio pesto and mix further
6

Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
7

Store the remaining pistachio pesto to use with other recipes. You will need to mix it with some water to make it more liquidy before use. There’s enough for a pasta recipe for 4!