Hello, I am Laura. Today, I will show you a way to make fennel and pea soup with a hint of pistachio pesto recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. 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 popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Fennel and Pea Soup with a hint of Pistachio Pesto is something which I’ve loved my whole life.
To get started with this recipe, we have to first 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:
- Prepare 2 small fennels
- Prepare 100 grams frozen peas
- Take Olive oil
- Make ready 6 basil leaves
- Get Salt
- Prepare Black pepper
- Prepare 150 grams unshelled pistachio
- Make ready 3 tablespoons grated pecorino cheese
- Prepare 3 tablespoons grated parmesan cheese
Steps 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 is going to wrap this up with this distinctive dish fennel and pea soup with a hint of pistachio pesto recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
