Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, fennel and pea soup with a hint of pistachio pesto. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Fennel and Pea Soup with a hint of Pistachio Pesto is something that I have loved my whole life.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook fennel and pea soup with a hint of pistachio pesto using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Get 2 small fennels
- Take 100 grams frozen peas
- Prepare Olive oil
- Prepare 6 basil leaves
- Take Salt
- Make ready Black pepper
- Prepare 150 grams unshelled pistachio
- Make ready 3 tablespoons grated pecorino cheese
- Prepare 3 tablespoons grated parmesan cheese
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Steps to make Fennel and Pea Soup with a hint of Pistachio Pesto:
- Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
- Boil half a kettle and fill a large pot. Once boiling, add the peas. Wait a couple of minutes before adding the fennel. You can also add the outer hard layers of the fennel into the pot while boiling to give more taste.
- While the pot is boiling, prepare your own pistachio pesto. Add the pistachio, 2 tablespoons of olive oil into a food processor. Process until it is smooth. Then add in the pecorino and parmesan cheese. Process further. If it’s too dry, add an additional tablespoon of olive oil. Lastly, add 3 basil leaves and process.
- Add more water to the soup if needed. Once the peas and fennel are soft, remove the outer hard fennel layers in the pot if you’ve used these. Use a hand held processor to smoothen the soup.
- Add a spoonful of pistachio pesto and mix further
- Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
- Store the remaining pistachio pesto to use with other recipes. You will need to mix it with some water to make it more liquidy before use. There’s enough for a pasta recipe for 4!
Fennel and Pea Soup with a hint of Pistachio Pesto. So we came up with the soup idea below with what we had in the cubboard! We made more pistachio pesto than what we needed for this recipe with the ingredients described below. So we came up with the soup idea below with what we had in the cubboard! We made more pistachio pesto than what we needed for this recipe with the ingredients described below.
So that’s going to wrap it up for this exceptional food fennel and pea soup with a hint of pistachio pesto recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
