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![Chilled pea soup](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Chilled pea soup](https://foodlovi.com/wp-content/uploads/2023/04/Chilled-pea-soup-585x585.jpg)
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.