FENNEL & PEA SOUP WITH LEMON CREAM,
SERVES 4 PREP 15 minutes COOK 30 minutes NUTRITION 2003kJ; 19g fat (10g sat); 15g protein; 34g carbohydrate; 9g fibre a serve COST $3.50 a serve
4 fennel bulbs, trimmed, chopped,
2 all-rounder potatoes (such as desiree)
1 onion, finely chopped
2 tablespoons chopped coriander stems,
plus ½ cup leaves
1.25 litres (5 cups) boiling water
3 large vegetable stock cubes
500g packet frozen peas
1 long fresh red chilli, seeded, finely
chopped, plus 1 extra, to serve
2/3 cup extra-light sour cream 1 tablespoon lemon juice
1 Melt butter in a large heavy-based saucepan over moderate heat. Add the fennel, potato, onion and coriander stems; cook and stir for 8 minutes or until tender.
2 Add the boiling water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer for 15 minutes or until potato is tender. Add peas and coriander leaves; simmer for 2 minutes or until peas are heated. Add chilli. Remove from heat. Cool slightly. Blend until smooth. Place soup in a clean pan. Cook and stir over low heat for 2 minutes or until heated.
3 Whisk sour cream and juice in a bowl. Top soup with lemon cream. Serve sprinkled with extra chilli and reserved fennel fronds.