METHOD:

Moisturize the broad beans for a few hours (optional) and rinse them. Fry the sliced or minced onion lightly in a pan, then dilute with water and add the peas, bay leaf and salt. About 20 minutes after boiling, add the rinsed and previously chopped fennel and finish cooking until the beans are undone. To obtain a velvety cream blend with the hand blender. Finally serve with a drizzle of raw extra virgin olive oil, pepper and a sprinkling of fennel seeds.