Hearty Garlic and Snap Pea Soup

This springtime meal starter is a healthy vegetable soup full of sweet sugar snap peas and gently flavored fennel.



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Servings: 8
Yield: Makes 8 side-dish servings
Prep Time: 30 mins
Related Categories: Soup
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Ingredients
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    4   
    cloves garlic or 1 to 2 bulbs spring garlic, chopped
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    2   tablespoons 
    olive oil
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    1/4  cup 
    chopped onion
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    1   pound 
    Yukon Gold potatoes, quartered
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    2  14 1/2 ounce cans 
    reduced-sodium chicken broth
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    1 3/4  cups 
    water
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    1   medium 
    fennel bulb, thinly slivered (fronds reserved)
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    1 1/2  cups 
    sugar snap peas, trimmed
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    1   tablespoon 
    fresh snipped fennel fronds
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    Plain yogurt (optional)
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    Olive oil (optional)

Directions
1.
In a large saucepan cook garlic in the 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and the water. Bring to boiling; reduce heat. Cook, covered, for 15 to 18 minutes or until potatoes are tender. Cool slightly.
2.
Using a food processor or blender, puree soup in batches until smooth. Return to saucepan. Add slivered fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
3.
Stir in salt and pepper. Top each serving with fennel fronds. If desired, spoon yogurt onto each serving and drizzle with additional olive oil.
Nutrition information
Per Serving: cal. (kcal) 102, Fat, total (g) 3, carb. (g) 15, Monosaturated fat (g) 2, fiber (g) 3, sugar (g) 2, pro. (g) 3, vit. A (IU) 49, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 20, sodium (mg) 404, Potassium (mg) 374, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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