Sorry that we've been gone for so long. That nasty old flu bug got us and we were down for the count for over a week! Sheesh! So, since we've been under the weather and have heard that so many other people are, we thought this would be a good time to share one of Livy's best soups with the world at large. =) This is a hearty, nourishing, healing kind of soup...very thick and rich in spite of its low fat content.
Pea and Fennel Soup (serves 8 generously for more than one meal)
- 2 bags split peas, cleaned - 1 bulb fennel, chopped - use all of it...it's all edible - 5 large carrots, chopped - 1 large onion, chopped - 2 heads roasted garlic, removed from skins and chopped - 1 tsp. red pepper flakes - black pepper to taste - water or low-sodium vegetable broth to cover all other ingredients (remember, as Alton Brown says...you can use water but it doesn't bring any flavor to the party)
Combine all ingredients in large pot and cook according to package directions on the split pea package. Allow this soup to simmer on low for several hours to obtain full flavors. Serve with gluten-free toasted bread or crackers. We had a fennel salad with this that was to die for. But, that's another post. =D