split pea and fen­nel soup

donna hay - Fresh + Light - - L Ight Seeded Brittles -

2 tea­spoons ex­tra vir­gin olive oil

1 onion, finely chopped

2 cloves gar­lic, crushed

1½ cups (300g) dried green split peas

1 litre chicken stock

2 cups (500ml) wa­ter

¼ cup tar­ragon leaves, finely chopped, plus ex­tra sprigs to serve 1 tea­spoon sea salt flakes cracked black pep­per

2 zuc­chini (cour­gette), shred­ded toasted bread, to serve roasted fen­nel 3 bulbs fen­nel, thinly sliced 2 ta­ble­spoons maple syrup 1 ta­ble­spoon ex­tra vir­gin olive oil Pre­heat oven to 200°C (400°F). To make the roasted fen­nel, place the fen­nel, maple syrup, oil, salt and pep­per in a large bowl and toss to com­bine. Spread the mix­ture on 2 large oven trays and cook for 20–25 min­utes or un­til golden and caramelised. Set aside to cool slightly.

While the fen­nel is cook­ing, heat the oil in a medium saucepan over medium heat. Add the onion and gar­lic and cook, stir­ring, for 5 min­utes or un­til soft­ened. Add the split peas, stock, wa­ter, tar­ragon, salt and pep­per and stir to com­bine. Cover with a lid and cook for 10 min­utes. Re­duce heat to low and cook for 30 min­utes or un­til the split peas are ten­der.

Di­vide the soup be­tween bowls and top with the zuc­chini, roasted fen­nel and ex­tra tar­ragon. Serve with the bread. SERVES 4.

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