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Split Pea, Fennel, and Spinach Soup
Sigrid made it up!
A delicious pureed soup made with split peas, fennel, and spinach.
450 g1 lb green split peas, rinsed
1 large onion, chopped
3 cloves garlic, minced
5 ml1 tsp. fennel seed
30 ml2 Tbsp oil
470 ml2 cups fennel bulb and stalks, chopped
1 bay leaf
6-7 c boiling water
6-8 oz. baby spinach leaves
some chopped fennel fronds or cilantro, if desired
Fry the onion, garlic and fennel seeds in the oil for 3-4 minutes. Add the chopped fennel for another 2 min. Add split peas, a bay leaf, and 6-7 cups water.
Bring to a boil, reduce heat to low, cover, and simmer until peas soften (45-50 min), stirring occasionally.
Stir in spinach, and cook 1-2 minutes till wilted.
Remove the bay leaf and puree the soup. Season with salt and pepper. Serve garnished with the saved chopped fronds or chopped cilantro.