Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fennel and pea soup with a hint of pistachio pesto. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Fennel and Pea Soup with a hint of Pistachio Pesto is something which I’ve loved my entire life. They are fine and they look wonderful.
Chilled Sour Cherry Soup with Fennel & Sour Cream "Fennel might be my favorite vegetable. There's a new pesto in town! This Easy Pea Pesto with Pistachio and Arugula is ready to rock your pasta game!
To begin with this recipe, we must first prepare a few ingredients. You can cook fennel and pea soup with a hint of pistachio pesto using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Make ready 2 small fennels
- Get 100 grams frozen peas
- Get Olive oil
- Get 6 basil leaves
- Make ready Salt
- Get Black pepper
- Make ready 150 grams unshelled pistachio
- Take 3 tablespoons grated pecorino cheese
- Get 3 tablespoons grated parmesan cheese
It's full of flavor while remaining low in fat and calories, and the fiber from the split peas makes it filling and satisfying. Fennel bulb adds another layer of flavor, a bit of. Try this Pea and Pistachio Pesto recipe, or contribute your own. Set aside some of the peas, pistachios, and a few mint leaves for garnish.
Instructions to make Fennel and Pea Soup with a hint of Pistachio 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!
With food processor running, drop in garlic and finely chop. 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. Pistachios make an interesting and tasty addition to this pesto. Look for roasted pistachios that are in the shell because they're more economical.
So that is going to wrap this up with this exceptional food fennel and pea soup with a hint of pistachio pesto recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
