Spring Fennel & Green Pea Soup

• 2-3 tablespoons extra-virgin olive oil
• 1 bulb fennel, chopped roughly -- I like to use the stalks, as well (couple tablespoons fronds reserved as a garnish)
• 1/2 onion, chopped roughly
• Kosher salt
• 3 cups cooking stock (vegetable, chicken, or seafood)
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon dried tarragon
• fresh cracked black pepper
• 1 pound frozen green peas, thawed
• 2-3 tablespoons creme fraiche (optional)
• 4-5 slices Blackforest ham (or comparable amount of other ham off the bone)

1. In a stock pot, heat a few tablespoons extra virgin olive oil over medium-high heat.
2. Add the chopped fennel and onion, along with a couple generous pinches of Kosher salt. Stir occasionally and cook until vegetables are slightly soft.
3. Add your preferred stock to the pot, along with the dried herbs and a few turns of fresh cracked black pepper. Turn up the heat and bring the liquid to a boil. Once liquid reaches a boil, turn the stove off and remove the pot from the heat.
4. With the pot off the heat, add the thawed peas. Mix in well, and ladle about half the contents of the pot into a blender.
5. If desired, add a tablespoon or so of creme fraiche or sour cream. Blend until smooth. Divide the soup into individual bowls and blend the remaining half with some more creme fraiche if using.
6. Serve with some ham sliced into thin strips (or small cubes if using ham off the bone), along with a sprinkle of the reserved fennel fronds.

extravirgin olive oil, fennel, onion, kosher salt, cooking stock, basil, parsley, tarragon, black pepper, green peas, creme fraiche, ham

Taken from food52.com/recipes/27793-spring-fennel-green-pea-soup (may not work)