Ingredients and directions:
1 fennel bulb washed and all slice including tops
4 garlic chopped into pieces
1 red onion and 2 shallots chopped into chucks
1 red pepper chopped into chucks
Salt and pepper (ground)
Put into oven pan drizzle with olive oil about 3 tbsp
Heat oven to 375 bake for 20 minutes, take out stir and return to oven for another 20 minutes
Next I use
Pc blue menu Loblaws green split peas 900 g
Rinse peas, drain and put in pot with water that is cold and covers peas by 2 inches, bring to boil, reduce heat and cook for 30 minutes. Once it boils pour a tbsp of oil into pot and then let it cook for the 30 minutes
After the second 20 minutes are up remove fennel from oven scrap all the fennel and rest into a pot add 1 tbsp of unsalted butter to the pot, cook on medium for 10 minutes, then add 4 cups of milk, 2 cups of cream and simmer for 15 minutes.
When peas have finished cooking stir and turn off but leave pan on hot element. When the above have finished the 15 minutes simmering add the peas, stir and simmer another 10 minutes, then use a handheld blender and purée the soup, until fine.
Soup should feed 6 depending on how full you want your bowls. Serve soup into bowls add a dollop of sour cream in middle. If everybody you are serving likes meat cut up 1 to 2 slice per bowl of prosciutto and sprinkle on top of the sour cream. If you want to spice it up get jalapeño paste and add a dollop on top of prosciutto.
Enjoy, if i served this as a main then I add bread and salad, if I serve this with a full dinner or lunch then I offer just bread with it.
Check out my video of the meal