Side Pannel
Roasted Red Pepper And Fennel Soup
Roasted Red Pepper And Fennel Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Soups
Ingredients List
- 4 Red bell peppers
- Olive oil
- Salt and black pepper
- 4 Fennel bulbs
- 2 md Spanish onions; chopped
- 2 Cloves garlic; minced
- 2 Ripe tomatoes; chopped
- 8 c Chicken stock; hearty
- 4 oz Pernod or slightly sweet
- -white wine
Directions
OPTIONAL GARNISH
Thin chives
Raw red pepper; matchsticks
1) In a large bowl rnix the bell peppers with the olive oil, salt, and
pepper. Lay the peppers on a hot indoor grill (or use a barbecue grill),
skin-side down. Place a baking sheet on top of the peppers. Roast until the
peppers are charred. Remove them to a bowl of ice water. Peel off the
charred skin and set them aside
2) In a separate bowl toss the fennel with the oil, salt, and pepper. Place
the fennel slices on a grill (or baking sheet) and cook until tender.
Remove and let the fennel cool.
3) In a medium saucepan heat 1/2 cup of olive oil. Add the onions and
garlic, and saute until the onions are translucent. Add thc tomatoes,
fennel, and peppers, and saute for 10 minutes. Add the stock and bring the
mixture to a boil. Reduce the heat and simmer for 30 minutes. Remove the
pan from the heat. Puree the mixture in a food processor and then pass it
through a coarse strainer. Discard the solids. Return the soup to the stove
and heat through. Stir in the Pernod just before serving.
Thin chives
Raw red pepper; matchsticks
1) In a large bowl rnix the bell peppers with the olive oil, salt, and
pepper. Lay the peppers on a hot indoor grill (or use a barbecue grill),
skin-side down. Place a baking sheet on top of the peppers. Roast until the
peppers are charred. Remove them to a bowl of ice water. Peel off the
charred skin and set them aside
2) In a separate bowl toss the fennel with the oil, salt, and pepper. Place
the fennel slices on a grill (or baking sheet) and cook until tender.
Remove and let the fennel cool.
3) In a medium saucepan heat 1/2 cup of olive oil. Add the onions and
garlic, and saute until the onions are translucent. Add thc tomatoes,
fennel, and peppers, and saute for 10 minutes. Add the stock and bring the
mixture to a boil. Reduce the heat and simmer for 30 minutes. Remove the
pan from the heat. Puree the mixture in a food processor and then pass it
through a coarse strainer. Discard the solids. Return the soup to the stove
and heat through. Stir in the Pernod just before serving.
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