Food & Wine

What's This?
Serving size 4
Total Time


1 Tbsp unsalted butter1 small fennel bulb—thick stalk discarded, bulb thinly sliced½ medium onion, thinly sliced2 garlic cloves, chopped kosher salt1 quart whole milk4 cup fresh or frozen peas (1 pound), thawed½ cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham1 Tbsp minced shallot½ Tbsp chopped chives1 tsp extra virgin olive oil½ tsp sherry vinegar Pea tendrils or baby arugula, for garnish


  1. In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.
  2. Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.
  3. In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.

Image Credit: Chris Court
Recipe Courtesy of: Graham Elliot Bowles

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Tags: Soup, Peas, Ham, Quick

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