Find recipes by topic

Haven't had your fill?

Sign up to receive our new recipe email alerts!

Recipes from the Man-O-Manischewitz Cookoff

Pea and Fennel Soup

Home » Recipe Swap » Pea and Fennel Soup

from Andrea Bloom - Long Beach, CA


  • 2 pounds frozen or fresh peas
  • 21 ounces Manischewitz® Chicken Broth
  • 1 cup diced white potato
  • 3 tbsp olive oil
  • 1 leek, white part only, diced
  • 1 fennel, diced
  • 1/3 cup light brown sugar
  • Salt
  • Pepper


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.


Upcoming Holidays

Vegetable Broth

All Natural

Shavouth Pins

Loaded with ideas to make the most of the occasion >

All-Star CookOff

Watch the highlights >

Follow Us

Start a conversation or follow ours! >

Facebook Twitter