Split Pea, Fennel, and Spinach Soup
This vibrant soup
makes great use of leftover fennel stalks.
- 2 cups chopped fennel (1 bulb or
5 fennel stalks, fronds removed)
- 1 large onion, chopped (2 cups)
- 3 cloves garlic, minced (1 Tbs.)
- 1 cup dry white wine, divided
- 15 oz. dried green split peas
- 1 tsp. fennel seeds, divided
- ½ tsp. dried thyme
- 1 bay leaf
- 5 oz. baby spinach leaves
1. Heat saucepan coated with cooking spray over medium heat. Add fennel and onion, and sauté 8 minutes. Stir in garlic, and cook 30 seconds. Add 1/2 cup wine, and simmer 2 minutes. Add split peas, 1/2 tsp. fennel seeds, thyme, bay leaf, and 7 cups water. Bring to a boil, reduce heat to medium-low, cover, and simmer 50 minutes, stirring occasionally.
2. Add remaining 1/2 cup wine, and cook, uncovered, 10 minutes, or until split peas are tender. Stir in spinach, and cook 2 minutes, or until spinach is wilted.
3. Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if desired. Toast remaining 1/2 tsp. fennel seeds in small skillet 2 minutes, or until fragrant. Serve soup garnished with toasted fennel seeds.
March 2012 p.56