Pea & Fennel Soup

I will cover topics ranging from all things style related. For my first blog post, I decided to start with FOOD. Who does not love a good meal and a nice presentation?

Pea & Fennel Soup

Pea & Fennel Soup

This is a favorite of mine and one of the most often requested from friends and family. My how to guide on making Pea & Fennel Soup, which I adapted from my favorite cook, The Barefoot Contessa. When I saw Ina make this soup on her show a few years back, I could not wait to give it a try! I have made it for many guests, and it is always a hit, and later they ask, “can you please send me the recipe and how you made it?” I am happy to share!

I follow it pretty much to the tee, but skip the butter and creme fraishe(no lactose for me). It is super healthy, bright, light and comforting at the same time. I make it all year round. With its limited ingredients, it is super easy and healthy. Plant based protein from the peas and very low fat. Who does not love the idea of eating something bright green? It just puts me in a great mood. It is fresh and delicious!

Here is what you will need:


  • Dutch oven
  • Stick blender (or food processor, or blender)
  • Wooden spoon
  • Cutting Board
  • Chefs Knife
Pea & Fennel Soup Ingredients

Pea & Fennel Soup Ingredients


  • 2 tablespoons olive oil

  • 2 cups chopped fennel bulb, fronds reserved

  • 1 cup chopped yellow onion

  • 1 quart chicken stock

  • 1 16 oz package frozen peas

  • 2 teaspoons kosher or sea salt

  • 1/2 teaspoon freshly ground black pepper

  • Croutons (recipe follows)


  • 2 tablespoons good olive oil

  • 2 cups (1/2 inch diced) sourdough bread

  • Kosher salt and freshly ground black pepper


Heat olive oil in the dutch oven, add the chopped fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Next, add the chicken stock, increase the heat to medium high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Remove from heat, add the salt and pepper.


Puree the soup with a stick blender until all the soup is coarsely pureed. Serve hot with a drizzle of olive oil and some croutons on top.



Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

These homemade croutons might just change your life, my husband loves them! I just bought a fresh baguette to dunk this time, but I usually do make these delicious croutons to top it off.

Paired it with a nice red wine & date night was a hit!


P.S. I’d love your comments and emails on how you liked this recipe and other topics that you would you would like me to share about!