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Ingredients
| garlic: 4 cloves |
| olive oil: 2 tsp |
| onions (chopped): 1/4 cup |
| white potatoes: 1 lb |
| chicken broth: 15 oz |
| water: 3 cups |
| fennel: 1 bulb |
| sugar snap peas: 3 oz |
| salt: 1 tsp (and black pepper) |
Hearty garlic and snap pea soup
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
19 min -
Servings
4 serving(s)
Tags
1. In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Cook, covered, 15 to 18 minutes, or until potatoes are tender. Cool soup slightly.
2. Using a food processor or blender, purée soup in batches until smooth. Return to saucepan. Add fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
3. Stir in salt and pepper. Top with fennel fronds. Spoon on yogurt and drizzle with olive oil. Makes 8 side-dish servings or 4 main-dish servings.