Potato and Pea Puree Soup with Fennel, Poppy Seeds, and Sage
Soups • European
Description
Product notes: 1. Potatoes can be older, but they should be peeled. 2. Small fennel is recommended. If using regular large fennel, use half. 3. Quick-cooking peas are used, which do not require soaking. Check the instructions on your package. 4. This serves three as a main dish. If it is the first of two courses, it can serve four.
Ingredients
- New Potatoes 4 pieces
- Pea shoots 5 oz
- Fennel 2 pieces
- Poppy seed paste 4 tablespoons
- Chopped Sage Leaves 16 pieces
- Olive Oil 12 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Chop the potatoes with the skin (if they are not young, peel them) and the fennel.
Step 2
Pour 800 ml of water into a pot and add the potatoes, peas, and fennel.
Step 3
Bring to a boil, add salt, reduce to low heat, and cook for 30 minutes.
Step 4
Meanwhile, finely chop the sage leaves and lightly sauté them in olive oil.
Step 5
Transfer the cooked vegetables along with the remaining water to a blender (or use an immersion blender) and blend until smooth.
Step 6
Pour into bowls, add poppy seeds and sage.
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