147
Ingredients
- 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
Instructions
- 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.
