How to Prepare Ultimate Fennel and Pea Soup with a hint of Pistachio Pesto

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fennel and pea soup with a hint of pistachio pesto. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Fennel and Pea Soup with a hint of Pistachio Pesto is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Fennel and Pea Soup with a hint of Pistachio Pesto is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have fennel and pea soup with a hint of pistachio pesto using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Fennel and Pea Soup with a hint of Pistachio Pesto:

1. Take 2 small fennels
2. Prepare 100 grams frozen peas
3. Make ready Olive oil
4. Get 6 basil leaves
5. Take Salt
6. Make ready Black pepper
7. Prepare 150 grams unshelled pistachio
8. Make ready 3 tablespoons grated pecorino cheese
9. Prepare 3 tablespoons grated parmesan cheese

Instructions to make Fennel and Pea Soup with a hint of Pistachio Pesto:

1. Cut the ends of the fennel and Peel the outer hard layers. Cut the inner fennel into small wedges
2. Boil half a kettle and fill a large pot. Once boiling, add the peas. Wait a couple of minutes before adding the fennel. You can also add the outer hard layers of the fennel into the pot while boiling to give more taste.
3. While the pot is boiling, prepare your own pistachio pesto. Add the pistachio, 2 tablespoons of olive oil into a food processor. Process until it is smooth. Then add in the pecorino and parmesan cheese. Process further. If it’s too dry, add an additional tablespoon of olive oil. Lastly, add 3 basil leaves and process.
4. Add more water to the soup if needed. Once the peas and fennel are soft, remove the outer hard fennel layers in the pot if you’ve used these. Use a hand held processor to smoothen the soup.
5. Add a spoonful of pistachio pesto and mix further
6. Serve into two bowls with a drizzle of olive oil, some black pepper and garnish each with 2 basil leaves.
7. Store the remaining pistachio pesto to use with other recipes. You will need to mix it with some water to make it more liquidy before use. There’s enough for a pasta recipe for 4!

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