Harvest Pea Soup with Fennel

This split pea soup gets an unexpected twist from fennel bulb, which adds a mild anise sweetness that lifts the earthy peas into something more complex. The soup simmers low, gets blended smooth, then diced potatoes and whole green peas go in for texture.

Sauteing the shallots in vegetable stock instead of oil keeps this completely fat-free without losing flavor. Dried basil blooms in the warm shallots, releasing its oils before joining the soup, while fresh basil goes in at the very end to keep its bright, peppery bite.

The pureeing step transforms what starts as a rustic pot of split peas into a velvety base. Those potato cubes and whole peas then give you something to chew on in every spoonful.

Pro Tips

• Blend in batches and leave the blender lid slightly cracked. Hot soup expands and can blow the lid off if sealed tight.
• Cut the potatoes into small, uniform dice so they cook through in 15 minutes and don’t turn mushy.
• If the soup thickens too much as it sits, thin it with hot water or vegetable stock. Split pea soup always tightens up.
• Garnish with the feathery fennel fronds for a pretty presentation and an extra hit of anise aroma.

Variations

• Stir in a splash of lemon juice at the end to brighten the earthy flavors.
• Add smoked paprika or liquid smoke for a smoky depth that mimics the traditional ham hock.
• Swap fennel for leeks if you prefer a milder, more traditional allium flavor.