Green Pea, Lettuce, and Fennel Soup Serving Size - 4 Prepared By - DnD Recipe Rating * * * *
			3 tablespoons unsalted butter 1 medium fennel bulb, chopped 2 large shallots, chopped 1 medium head Bibb lettuce, cut into 1/2 inch wide strips (4 Cups lightly packed) 1 (10-ounce) package frozen petite peas 1 1/2 cups low-sodium chicken broth 3/4 teaspoon fennel seeds 1/2 teaspoon freshly ground
			Melt the butter in a large heavy saucepan over medium heat. Add the fennel and shallots. Cover and cook, stirring occasionally, until the vegetables soften, 6 to 7 minutes. Add the lettuce and stir until it wilts, 1 to 2 minutes. Mix in the peas, broth, and 1 cup water. Bring the soup to a boil. Cover, reduce the heat to medium-low, and simmer until the vegetables are just tender, 5 to 6 minutes. Puree the soup, in batches, in the blender until smooth, aading some fennel seeds to each batch. Combine the batches in a large bowl and return all of the soup to the same pot. Add the pepper. Reheat the soup over low heat, thinning with a little water if it is too thick. Ladle the soup into bowls. Garnish with a sprinkle of fennel fronds and serve.