Roasted Red Pepper and Fennel Soup2

[Guest guest]

Correction! That should be vegetable broth not chicken broth. See variation.

 

* Exported from MasterCook *

 

Roasted Red Pepper and Fennel Soup2

 

Recipe By : Kevin Schmitz, Chef, White Hart Inn, Salisbury, CT (1992)

Serving Size : 8 Preparation Time :0:00

Categories : *Filed *Sent

Lowfat Restaurants

Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 red bell peppers

olive oil

salt and black pepper

4 fennel bulbs

2 medium Spanish onions -- chopped

2 cloves garlic -- minced

2 ripe tomatoes -- chopped

8 cups chicken stock -- hearty

4 ounces Pernod or slightly sweet white wine

---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.

 

Yield: 8 servings EACH CUP 149 cals, 2g fat, (13% cff), 2g fiber. Estimated by

Mastercook and kitpath 4/99

 

SOURCE: Gail Greco's GREAT COOKING WITH COUNTRY INN CHEF'S (Rutledge Hill Press,

1992). The White Hart is a 26 room small hotel- style country inn purchased by

Terry and Juliet Moore in 1989, who set out to renovate the historic building

and grounds.

 

VEGETARIAN VARIATION: Substitute vegetable stock for the chicken stock.

 

 

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NOTES : A classic soup made lighter by foregoing to the cream. Pernod is an

anise flavored aperitif.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2056 0 0 0

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