Recipe of Quick Fennel and Pea Soup with a hint of Pistachio Pesto

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fennel and pea soup with a hint of pistachio pesto. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Fennel and Pea Soup with a hint of Pistachio Pesto is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have 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:

1. Make ready 2 small fennels
2. Prepare 100 grams frozen peas
3. Prepare Olive oil
4. Take 6 basil leaves
5. Take Salt
6. Take Black pepper
7. Get 150 grams unshelled pistachio
8. Prepare 3 tablespoons grated pecorino cheese
9. Take 3 tablespoons grated parmesan cheese

Instructions to make Fennel and Pea Soup with a hint of Pistachio Pesto:

1. Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
2. 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.
3. 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.
4. 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.
5. Add a spoonful of pistachio pesto and mix further
6. Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
7. 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!

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’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!