Roasted red pepper and fennel soup

8 servings

Ingredients

Quantity Ingredient
4 Red bell peppers
Olive oil
Salt and black pepper
4 Fennel bulbs
2 mediums Spanish onions; chopped
2 Cloves garlic; minced
2 Ripe tomatoes; chopped
8 cups Chicken stock; hearty
4 ounces Pernod or slightly sweet white wine
Thin chives
Raw red pepper; matchsticks

Directions

OPTIONAL GARNISH

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 ½ 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.

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

Recipe by: Kevin Schmitz, Chef, White Hart Inn, Salisbury, CT (1992) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 01, 1999, converted by MM_Buster v2.0l.

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