Hi, I’m Clara. Today, we’re going to make fennel and pea soup with a hint of pistachio pesto recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fennel and Pea Soup with a hint of Pistachio Pesto Recipe
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Fennel and Pea Soup with a hint of Pistachio Pesto is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Get 2 small fennels
- Get 100 grams frozen peas
- Make ready Olive oil
- Prepare 6 basil leaves
- Get Salt
- Take Black pepper
- Prepare 150 grams unshelled pistachio
- Make ready 3 tablespoons grated pecorino cheese
- Take 3 tablespoons grated parmesan cheese
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!
So that’s going to wrap this up for this distinctive dish 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 is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
