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from Andrea Bloom - Long Beach, CA
In a 10 quart stock pot heat 2 tablespoons olive oil and sauté the celery, leek, potato and fennel for 3-5 minutes. Add the peas, season with salt and pepper and cook for 3 minutes. Add the chicken broth, brown sugar and 2 cups of water until the peas are just covered. Bring up to a boil and then reduce to a simmer and cook for 30-40 minutes until the vegetables are soft. Puree the soup in a blender, season with salt and pepper and finish with the remaining olive oil and serve.
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