Roasted Red Pepper And Fennel Soup
|Red bell peppers||4 , cut in half, seeded, tops and bottoms removed|
|Olive oil||1 Tablespoon|
|Fennel bulbs||4 , roots removed and bulbs cut into 1/4 inch slices|
|Spanish onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ripe tomatoes||2 , chopped|
|Heavy chicken stock||8 Cup (128 tbs)|
|Pernod/Slightly sweet white wine||4 Ounce|
In a large bowl mix 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.
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.
In a medium saucepan heat 1/2 cup of olive oil.
Add the onions and garlic, and saute until the onions are translucent.
Add the 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.