2 tablespoons olive oil
4 medium shallots, sliced thin, I used my Cuisinart for all slicing
3 large spring scallions, sliced thin
2 medium fennel bulbs, sliced thin
2 garlic cloves, minced
4 cups shelled fresh English peas ( about 3-4 pounds of peas in pods)
4-5 cups chicken stock
1/4 cup chopped fresh mint
Sea salt and freshly ground pepper
- Place olive oil in a heavy soup pot over medium heat, add shallots, spring onions, fennel and garlic. Sauté for 6-8 minutes, until tender.
- Add the peas and stir for 1-2 minutes before adding the chicken stock. Bring the soup to a simmer and cook until peas are tender, about 5-6 minutes. Cool the soup before adding the fresh mint. Purée the soup in batches in a blender or with a stick blender in the soup pot. Thin the soup with additional chicken stock if you like. Season to taste with salt and pepper.
- This soup can be made a day ahead and reheated before serving. Ladle into a soup tureen or individual bowls and garnish with mint.