For ➍250 g shelled peas (frozen)
150 g fennel, cut into small pieces, fronds apart
1 small onion, peeled & chopped
1 potato, cubed
50 cl (chicken) stock
1 tbs pastis
2 tbs sour cream
bunch of mint
freshly ground pepper
salt
Fry the onion and potato in a large soup pot. Add the peas and diced fennel.
Add the broth. Simmer for 15 m over medium heat.
Add the mint leaves. Process the soup with a mixer or robot until very fine. Rub the puree through a sieve.
Let the soup cool in the refrigerator.
Before serving, mix the pastis and sour cream into the soup. Garnish with fennel fronds.
Add the broth. Simmer for 15 m over medium heat.
Add the mint leaves. Process the soup with a mixer or robot until very fine. Rub the puree through a sieve.
Let the soup cool in the refrigerator.
Before serving, mix the pastis and sour cream into the soup. Garnish with fennel fronds.
