Comments on: Recipe: Split Pea Soup With Fennel And Potatoes

By: Sayward

Sayward — Tue, 01 Jun 2010 22:31:18 +0000

@ T – Haha, yeah it’s definitely a big recipe! I always freeze some for quick meals down the line. I didn’t process the peas/potatoes, I just cook it down until the peas turn to mush (there are actually chunks of taters in there too, they’re just not showing in the picture)

@ Hope Hughes – Yay! So glad you and your husband dug it!

By: Hope Hughes

Hope Hughes — Fri, 28 May 2010 22:49:42 +0000

Made this soup last night…oh my cow it was yummy! Hubby is very happy! He LOVED it! Thanks for sharing!

By: T

Fri, 28 May 2010 16:29:22 +0000

I made the soup. It tasted pretty good! I soaked the peas overnight. Wow, it made a huge batch! We had some for supper that night and we brought it for lunch all this week, plus we froze a glass container of it! Probably made 14+ meals! Your picture looks like you put all of the ingredients in the food processor. Did you process the peas and potatoes? I have never cooked fennel or split peas before! Thanks for the recipe, I’d definitely make it again this fall!

By: Sayward

Sayward — Thu, 27 May 2010 04:57:36 +0000

@ Meghan – Good to know, next time I’ll throw them in too. Thanks!

@ T – Probably too late (sorry), but for next time – no need to soak split peas. Beans yes, split peas and lentils no. =)

By: T

Sun, 23 May 2010 19:22:57 +0000

Do you pre-soak or pre-cook the split peas? I want to make this soup tomorrow! Sounds yummy!

By: Meghan

Meghan — Sat, 22 May 2010 13:25:01 +0000

I LOVE fennel. I don’t tend to find that the fronds really add much flavor, so I usually use ‘em so they don’t go to waste.

I really like just chopped fennel bulb in onion sauteed in olive oil with salt and pepper. This was a step in another recipe I made once and was soooo good.

By: Sayward

Sayward — Sat, 22 May 2010 06:58:32 +0000

@ Theresa – Sorry if that was unclear – just the bulb! You could add the tops but it would definitely be strong. ‘Overwhelm’ is a matter of taste I suppose. You could try it? Let me know if you do!

@ Kelly H. – YUM! That sounds great, thanks!

@ Valerie – Me too! I want to master gazpacho this summer. There’s a raw food restaurant here that’s always got some amazing cold soup special. Best I ever had was watermelon-tomato-jalepeno. SO GOOD!

@ April – CSA’s are so awesome, I really want to join one some day (never have all the money all at once . . . some day!) How lucky you are that your little one is a fan of veggies!

@ Merideth – Mmm, sounds delicious, thanks for the tip!

By: Meredith

Meredith — Sat, 22 May 2010 02:28:02 +0000

My favorite way to eat fennel is roasted. Cut off the green parts of the bulb and cut each bulb into sixths, cutting through the core to keep the wedges together. Slice some fingerling potatoes in half lengthwise and toss potatoes and fennel with olive oil, salt and pepper. Then roast in the oven until crispy and delicious!

By: April

April — Sat, 22 May 2010 00:04:15 +0000

My 8 year old son LOVES fennel bulb! When our CSA share pickup included fennel, he would nab it right away and eat the long stalks on the way home! Our new CSA season begins again in a few weeks, and I can. not. wait.

I love your Farmer’s Market game! I am also excited to try new produce :)

By: Valerie

Valerie — Fri, 21 May 2010 17:16:04 +0000

I’m actually excited for summer, because I’m going to experiment with more cold soups this year. One of our favorite soups is a zucchini soup. When we lived in Arizona I would make it in the winter & serve it warm because that’s when it was in season. Here in Washington it’s in season in summer & it tastes great cool too!