Chilled pea soup







Cook Time

10-20 Min


  • 1 large fennel bulb, coarsely chopped
  • 275g/10oz frozen peas, thawed
  • 75ml/3fl oz double cream
  • 1 teaspoon lemon liqueur such as lemon schnapps or limoncello
  • 1 teaspoon chopped spring onion
  • salt and freshly ground black pepper
  • 1 tablespoon chopped fresh mint, to garnish
  • Put the fennel and 1.2 litres/2pt water in a large pan over a medium-high heat, and simmer for 10 minutes. Strain the fennel broth and discard the solids.
  • Purée the peas, cream, liqueur and spring onions in a blender or food processor. Season with salt and pepper, then add the broth and blend until smooth.
  • Strain the soup through a sieve into a metal bowl. Set in a larger bowl, and fill the outer bowl with iced water to reach halfway up side of the inner bowl. Stir until the soup is cold. Serve garnished with mint.
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