Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium fennel bulb, with stalks (about 4 cups)
- 3 cans (14 1/2 ounces) reduced-sodium chicken broth
- 1 package (10 ounces) frozen peas, slightly thawed
- 2 teaspoons shallots, roughly chopped
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh mint, for garnish
- salt and freshly ground black pepper
- =
Directions
1. Coarsely chop fennel and place in a large saucepan. Add broth and bring to a boil; reduce heat and simmer 20 minutes, until fennel is very soft. Strain broth into a large bowl and set aside.
2. In a blender, starting on low speed and increasing to high, purée peas, shallots and fennel, using reserved fennel broth to about 1-inch under the solids (depending on size of blender, this may take 2 to 3 batches). Soup should be smooth and thick, but still have some texture.
3. Place soup back into saucepot on medium heat and bring to a simmer. Finish with cream, mint and season with salt and pepper. Serve hot or chill in an airtight container until cold.