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CHILLED PEA SOUP
INGREDIENTS:
 | 1 large fennel bulb (3/4 LB) with stalks & fronds |
| 4 cups water |
| 1 Pkg (10 oz) frozen peas, thawed |
| 1/4 cup heavy cream |
| 1 tsp liquore di limoni (lemon liqueur) |
| 1 tsp minced shallot |
| 1 tsp salt |
| 1 Tbsp chopped fresh mint, for garnish |
DIRECTIONS: Coarsely chop enough of the stalks & fronds from the fennel to equal 3 cups (reserve remaining fennel bulb) Transfer stalks & fronds to saucepan, add 4 cups water & bring to a boil. Simmer 10 minutes. Cut 2/3 cup matchstick-size strips from fennel bulb. Strain fennel broth; discard solids. Puree peas, cream, liqueur, shallot & salt in blender; add broth & blend until smooth. Strain soup through sieve into metal bowl. Place in larger bowl & fill with ice water to reach halfway up side of soup bowl. Stir until soup is cold. Divide soup among 5 serving bowls & top each with additional fennel strips & mint. (Note: If you need more fennel for the broth use part of the bulb.)
SERVINGS: 5 TIME: 20 minutes (+)
CHILLED PEA SOUP