This is my springtime version of split-pea soup -- much easier and quicker to make and with all the fresh goodness of spring vegetables. I like mine slightly chunky, like a smoother gazpacho, so you can feel the slight crunch of the fennel. Feel free to add a couple spoonfuls of creme fraiche or sour cream before blending for added richness (I will admit I've also used Wee Brie in a pinch!). This soup can also be made ahead of time; I've found it doesn't really separate and can be served cold after a quick stir, making for a refreshing brunch/lunch dish!

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