Split Pea And Fennel Soup at Larry Wickham blog

Split Pea And Fennel Soup. heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Cover with a lid and cook for 10 minutes. 5 fennel stalks, fronds removed) 1 large onion, chopped (2 cups). 5 fennel stalks, fronds removed) 1 large onion, chopped (2 cups) 3 cloves garlic, minced (1 tbsp.) 4 cups vegetable broth. add the split peas, stock, water, tarragon, salt and pepper and stir to combine. 2 cups chopped fennel (1 bulb or. this vibrant soup makes great use of leftover fennel stalks. Of dried tarragon (optional) 1/2 tsp. 1 teaspoon fennel seeds, divided. Yellow split peas are amazing in soups as they provide delicious savoury flavours and add body to the soup by thickening the. 2 cups chopped fennel (1 bulb or. 2 cups chopped fennel (1 bulb or 5 fennel stalks,. 2 cups of split peas. 15 oz dried green split peas. Coconut oil or olive oil (to coat the pan)

Pea & Fennel Soup recipe from Ina Garten via Food Network Fennel
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Yellow split peas are amazing in soups as they provide delicious savoury flavours and add body to the soup by thickening the. 2 cups chopped fennel (1 bulb or. add the split peas, stock, water, tarragon, salt and pepper and stir to combine. 2 cups of split peas. 15 oz dried green split peas. 2 cups chopped fennel (1 bulb or. Coconut oil or olive oil (to coat the pan) Cover with a lid and cook for 10 minutes. 5 fennel stalks, fronds removed) 1 large onion, chopped (2 cups). 2 cups chopped fennel (1 bulb or 5 fennel stalks,.

Pea & Fennel Soup recipe from Ina Garten via Food Network Fennel

Split Pea And Fennel Soup Coconut oil or olive oil (to coat the pan) 5 fennel stalks, fronds removed) 1 large onion, chopped (2 cups). 5 oz baby spinach leaves. 2 cups chopped fennel (1 bulb or 5 fennel stalks,. 2 cups chopped fennel (1 bulb or. 2 cups chopped fennel (1 bulb or. Of dried tarragon (optional) 1/2 tsp. Add the chicken stock, increase the heat to high,. Yellow split peas are amazing in soups as they provide delicious savoury flavours and add body to the soup by thickening the. add the split peas, stock, water, tarragon, salt and pepper and stir to combine. 1 teaspoon fennel seeds, divided. Coconut oil or olive oil (to coat the pan) 15 oz dried green split peas. Reduce heat to low and cook for 30. 2 cups of split peas. this vibrant soup makes great use of leftover fennel stalks.

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