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Pea and Fennel Soup

A rich soup with a unique flavour: the light anise of fennel, the soft creaminess of garden peas, and the saltiness of smoked salmon. Delicious, healthy, and easy to make!

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  • 6 persons
  • 30 min.
  • Appetizer
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Recipes from Oil & Vinegar

Nice to know

Fennel is a very versatile vegetable: the green part is used as a herb, the bulb as a vegetable, and the seeds are used to make an essential oil. Fennel has a subtle anise flavour and is often used in fresh pasta sauces, risottos and omelettes.Try putting thin shavings in a salad or even a smoothie! A classic combination is fennel with fish, such as salmon.                                                                                            

It is also claimed that fennel can reduce your appetite to a certain extent, it freshens your breath, and helps digestion after a meal.

Surprising fennel

  • Ingredients

    Ingredients soup (for approx. 1600 ml)
    • Bake & Fry Olive oil     • 1 leek • 1 clove of garlic, finely chopped • 1 fennel bulb • 150 g garden peas (frozen) • sprig of dill, 1 stalk for garnish • 1 L vegetable stock • 1 tbsp + 2 tsp Dill Lemon Mustard • 1 tbsp Chardonnay Wine Vinegar • 150 g salmon pieces • 100 ml cream

    Ingredients Grissini
    • 12 Grissini al Romarino (rosemary grissini) • 250 g smoked salmon • Ginger Mustard

  • Getting started

    Cut the vegetables finely and rinse. Put a dash of Bake & Fry olive oil in a pan. First fry the leek followed by the garlic and fennel. Saute for a few minutes and then add 1 tbsp Dill Lemon Mustard , 100 g garden peas and dill. Let it simmer for a few more minutes and then add the stock. Bring to the boil and simmer for at least 15 minutes so that the vegetables are tender.

    Step 2

    Then puree with a hand blender and season according to taste with Chardonnay Wine Vinegar. After pureeing, add the remaining garden peas and salmon pieces to the soup. Whip the cream and mix with 2 tsp Dill Lemon Mustard .

    Step 3

    Garnish the soup with the cream and a sprig of dill.

    Dip each Grissini al Romarino with some Ginger Mustard and wrap with smoked salmon.

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