Split Pea, Fennel and Spinach Soup

  • 2 Tbsp olive oil
  • 2 cups chopped fennel bulb (fronds and outer layer removed)
  • 2 cups onion, chopped
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 pound dried green split peas
  • ½ tsp fennel seeds
  • ½ tsp dried thyme
  • 1 bay leaf
  • 3 cups fresh spinach
  • 2 quarts vegetable stock
  • Salt and pepper to taste
  1. Heat olive oil in a large pot over medium heat. Add fennel and onion, and cook until the onions are translucent.
  2. Stir in garlic, and continue to cook for about 30 seconds or until fragrant.
  3. Add wine and cook for another 2 minutes.
  4. Add split peas, fennel seeds, thyme, bay leaf, and vegetable stock. Bring to a boil, reduce heat to low and simmer until the split peas are tender; about 1 hour.  Stir occasionally.
  5. Add the spinach and cook for another 2 minutes.
  6. Remove bay leaf.  Place soup in a blender and puree until smooth. Season with salt and pepper, to taste.