How to Prepare ❣ Tasty Fennel and Pea Soup with a hint of Pistachio Pesto Recipes 🍮 by Giada De Laurentiis

How to Making Recipes Fennel and Pea Soup with a hint of Pistachio Pesto using 9 ingredients and 7 steps

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Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Try this Pea and Pistachio Pesto recipe, or contribute your own. Split Pea, Fennel, and Spinach Soup.

➽ 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.

Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati. Split Pea, Fennel, and Spinach Soup. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if Wispy fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto.

Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges.
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..
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..
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..
Add a spoonful of pistachio pesto and mix further.
Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves..
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!.

Fennel and Pea Soup with a hint of Pistachio Pesto - Roasting tones down the licorice flavor of the fennel, while enhancing the sweetness of the acorn squash. Combine those flavors with a hint of balsamic vinegar and UNCLE BEN'S® Basmati. Split Pea, Fennel, and Spinach Soup. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if Wispy fennel fronds from the tops of fresh fennel bulbs are ground with fennel seeds to make a flavorful pesto.