Harvest pea soup with fennel

 
                        HARVEST PEA SOUP WITH FENNEL
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Mcdougall                        Vegetarian
                 Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            Water
      1/2   c            Dried split peas
    4       c            Chopped fennel bulb
    1       c            Celery chopped
    2       tb           Shallots, minced
    2       tb           Vegetable stock
    1       tb           Basil (Fresh) minced
    4       md           Potatoes, diced
    2       c            Peas
    2       tb           Parsley, minced
                         Fennel Sprigs (Garnish)
 
    Place water, split peas, fennel and celery in a large
   sauce pan.  Bring to a boil, reduce heat, cover and
   simmer for 45 minutes.
   
    While the soup simmers, saute and shallots in the
   stock in a small skillet until they are translucent.
   If using dried basil, stir into the shallots, then
   remove from heat. Stir the shallots into the soup as
   it simmers.
   
    After it has simmered for 1 hour, puree the soup in
   batches in a blender.
    Return the blended soup to the pot.
   
    Add the potatoes and simmer for 15 minutes.  Then add
   the peas and basil (if using fresh) and simmer until
   the peas are tender.  Stir in the parsley and remove
   from the heat.  Garnish with fennel sprigs if desired.
  
 
 
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