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English-Pea Soup

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soups nut free vegetarian lunch


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6 tablespoon(s) unsalted butter

2 stalk(s) fennel, thinly sliced

1 carrot, thinly sliced

1 parsnip, thinly sliced then quartered

8 cup(s) homemade vegetable broth (see Vegetable Broth recipe) or store-bought

1 pound(s) fresh or frozen English peas

2 scallions, thinly sliced

8 radishes, thinly sliced then quartered

1 teaspoon(s) minced fresh tarragon leaves

1 teaspoon(s) minced fresh parsley leaves

1 teaspoon(s) minced fresh chives

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