Fennel-pea soup with smoked mackerel, beetroot and sour cream

Peas are some of the most undervalued vegetables, not because they are not tasteful or because people don’t like them, but because the food combinations that we use are often dull (like in combination with carrots, or in soup with smoked sausages). Today we are gladly looking for recipes with a twist, and that is how we have come up with fennel-pea soup. To top it off we will use smoked mackerel, beetroot and sour cream.

Peas: fresh or frozen?

The basis for this recipe are fresh peas that are still in their pods. However, we will also use frozen peas, as they are, we have to admit, not just very handy but they will also guarantee that the color of the soup remains a nice shade of green. The fresh peas will add the extra bite and the delicious fresh taste.


Fennel for a subtle aniseed flavor

Not everyone loves fennel’s subtle aniseed flavor, so you can say that this vegetable clearly has lovers and haters. We however feel that everyone will love the recipe that we will prepare today as the fennel taste is subtle enough for the haters to enjoy the dish. At the same time, the fennel will add a subtle twist to the pea soup to make it extra special for those who love fennel..



  • 1 fennel (turnip and leaves)
  • 500 g peas (frozen)
  • 1 shallot
  • 2 small diced potatoes
  • 1 liter chicken bouillon
  • Sour cream
  • 300 g smoked mackerel
  • 5 slices of cooked beetroot
  • a handful of fresh peas
  • Olive oil
  • Mint
  • Cress

Recipe: how to prepare?

  • Sauté the shallot and potato briefly in olive oil.
  • Allow the fennel and peas to stew along for a little while.
  • Add the chicken bouillon and allow to stir on low heat for about 20 minutes.
  • Mix the soup and divide it between the bowls.
  • Add a spoonful of sour cream.
  • Put in some mackerel and small strips of beetroot.
  • Decorate with fresh peas, a dash of olive oil and some cress and/or mint.

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