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Great recipe for Fennel and Pea Soup with a hint of Pistachio Pesto. So we came up with the soup idea below with what we had in the cubboard! We made more pistachio pesto than what we needed for this recipe with the.

Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Fennel and Pea Soup with a hint of Pistachio Pesto is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. 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 that.

The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:

1. Get 2 small fennels
2. Prepare 100 grams frozen peas
3. Prepare Olive oil
4. Make ready 6 basil leaves
5. Prepare Salt
6. Get Black pepper
7. Make ready 150 grams unshelled pistachio
8. Make ready 3 tablespoons grated pecorino cheese
9. Prepare 3 tablespoons grated parmesan cheese

A recipe for a light, healthy, pea, fennel and leek soup. Fennel adds a subtle anise flavor to the sweet leek and pea puree; completed with sharp, salty, shaved Parmesan. Sometimes it scares me how similar my mom and I think: I buy lots of fennel on Saturday, and she has the family over for a fennel filled, porchetta on Sunday (wrapped in. This simple basil pistachio pesto recipe is easy to make in the blender or food processor, and loaded up with the best fresh flavors.

Steps to make Fennel and Pea Soup with a hint of Pistachio Pesto:

1. Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
2. 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.
3. 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.
4. 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.
5. Add a spoonful of pistachio pesto and mix further
6. Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
7. 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!

Prepare an ice bath, and set aside. Melt the butter in a medium saucepan over medium-low heat. Add onions, and season with salt and pepper. fennel, brussels sprout and pesto soup. dinner. fennel, cumin and coriander lamb skewers. dinner.. freekeh and pistachio tabouli with blistered cherry tomatoes. dinner. french onion soup. dinner. . pea and spinach soup. dinner. kale, pumpkin and sage quinoa pasta. dinner. kale, spinach and tofu soup. Green Garlic and Pea Soup with Whipped Cream The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color. Mix pistachio pea pesto with your favorite variety of noodles for an easy weeknight meal that can even be made gluten or grain free.

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