Split Pea & Fennel Soup Recipe - Recipezazz.com
From our Sunday newspaper The Sunday Times. Times are estimated.
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Ingredients
- 2 teaspoons olive oil (extra virgin)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300 grams dried split peas (green, 1 1/2 cups)
- 1 litre vegetable stock
- 2 cups water, (500 ml)
- 1/4 cup tarragon (leaves, finely chopped and extra sprigs to serve)
- 1 teaspoon sea salt flakes
- cracked black pepper
- 2 zucchini, shredded (courgette)
- toasted bread, to serve
- FOR ROASTED FENNEL
- 750 grams bulbs fennel (thinly sliced - 3 fennel bulbs specified)
- 2 tablespoons maple syrup
- 1 tablespoon olive oil (extra virgin)
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