This Caramelized Fennel, Onion and Pea Soup recipe is a warming and delectable winter soup created by Chef Rachel of the now-closed Pair With Dead Oak restaurant in California. Her menus fused together varying local ingredients seasoned with warm spices and decadent textures.
Tips for Cooking with Fennel
Fennel is a versatile ingredient with a unique licorice-like taste. As you’re preparing it, you want to always remove the tough core and slice it thinly and evenly. In this fennel soup, it gets caramelized to bring out a more complex flavor alongside the onions and garlic. With any caramelization, you want to be sure that you’re not over-cooking it and burning it. You want soft and flavorful, not brittle and bland!
Caramelized Fennel, Onion and Pea Soup
- Yield: Serves 4
Description
A healthy and delicious soup.
Ingredients
- ½ cup butter
- 1 fennel bulb, sliced
- 1 onion, sliced
- 1 tsp sugar
- 1 tsp garlic powder
- 1 cup vegetable stock
- 1 lb bag frozen peas
- 2 cups heavy whipping cream
- 1 tsp salt
- Pepitas, for garnish
- Crema, for garnish
Instructions
- In large saucepan melt butter on high heat, reduce heat to medium and then add fennel, onions, and sugar, stirring occasionally. When butter is getting brown add garlic powder, top with vegetable stock, and turn heat up to high. Cook for 5 minutes.
- Add frozen peas, cream, and salt. Bring to a boil, cover, and reduce to simmer for 10 minutes.
- Carefully add mixture to blender: blend starting on low then gradually to high. If mixture is too thick, add more stock.
- Pour soup back into saucepan; add salt and pepper to taste.
- To serve, top with pepitas and crema.
Read here for insight and information with which to plan your trip to California’s Central Coast.
Story by Natalya Sutmiller
Photography Hugo Martinez Visuals
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