Potato and pea soup with fennel, poppy seeds and sage
3 servings
40 minutes
Potato-pea puree soup with fennel, poppy seeds, and sage is a delicate and aromatic dish that will adorn any table. Its origin can be linked to European traditions of making nutritious vegetable soups rich in flavor and health benefits. Potatoes provide a velvety texture, peas add a light sweetness, and fennel gives a subtle anise note. Sage, lightly roasted in olive oil, adds herbal hints to the composition, while poppy seeds offer a pleasant crunch. This soup not only warms but also serves well as a standalone dish or an accompaniment to light snacks. An ideal choice for a cozy lunch or dinner, it combines comforting simplicity with refined flavor balance.
1
Cut the potatoes with the skin (if they are not young - peel them) and the fennel.
- New potatoes: 4 pieces
- Fennel: 2 pieces
2
Pour 800 ml of water into a pot and add potatoes, peas, and fennel.
- New potatoes: 4 pieces
- Dried peas: 140 g
- Fennel: 2 pieces
3
Bring to a boil, add salt, switch to low heat and cook for 30 minutes.
- Salt: to taste
4
At this time, finely chop the sage leaves and lightly sauté them in olive oil.
- Sage leaves: 16 pieces
- Extra virgin olive oil: 12 tablespoons
5
Pour the boiled vegetables with the remaining water into a blender (or use an immersion blender) and blend until it reaches a soup-puree consistency.
6
Pour into cups, add poppy seeds and sage.
- Poppy seeds: 4 tablespoons
- Sage leaves: 16 pieces
