Meat adds a hearty flavor to this soup. Add some barley and let it be a whole dinner in one!
- 2 tsp vegetable oil -
- 1 large onion, chopped -
- 1 large or 2 small fennel bulbs, chopped -
- 2 tsp finely chopped garlic -
- 1 large piece flanken -
- 5 cups chicken or beef stock (water will also do, but stock has more flavor) -
- 1 cup chopped potato -
- 4 cups frozen green peas, divided -
- 2 tsp salt -
- 1/2 tsp black pepper -
- 1 tsp dried basil -
- 2 cups cooked barley, optional -
Heat the oil in a large pot, and add the onion, fennel, and garlic. Let sauté for about 5 minutes, until soft. Add the flanken and cook for 8–10 more minutes. If the onions are burning, add ¼ cup of water. Add the chicken or beef stock and the potato, and cook for about 1/2 an hour.
Add 3 1/2 cups frozen peas, salt, pepper, and basil, and cook for about 20 minutes. Remove the meat and set aside. Blend the soup with an immersion blender and add the remaining ½ cup of peas, meat, and barley, if desired. Heat and serve.
This recipe appeared in Mishpacha Magazine, Rosh Hashana, 2012.