Recipe of Any-night-of-the-week Fennel and Pea Soup with a hint of Pistachio Pesto

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We hope you got benefit from reading it, now let's go back to fennel and pea soup with a hint of pistachio pesto recipe. To make fennel and pea soup with a hint of pistachio pesto you only need 9 ingredients and 7 steps. Here is how you do that.

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

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

Steps 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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