and Roasted Red Pepper Soup
vitamin-packed combination is rich in flavor and can be served
hot or chilled.
1 Red Pepper (halved and deseeded)
1-2 tbls. Olive Oil
2 Shallots (peeled and chopped)
2 heads of Fennel (thinly sliced)
13/4 quarts Chicken Stock or Vegetable Stock
2 tspn. Chopped Fresh Marjoram
Salt and Freshly Ground Black Pepper
sprigs of Fresh Dill (for garnish)
1. Brush the red
pepper halves with a little olive oil and broil, skin side up,
until the skin is charred all over. Put in a plastic bag, allow
to cool slightly and then pull away and discard the skin. Chop
Heat the oil in a large saucepan. Add the shallots and gently
fry until soft and translucent. Add the fennel and chopped red
pepper, cover the pan and sweat the vegetables over a low heat
for 10 minutes.
Add the stock, marjoram, and a little salt and pepper. Bring
to the boil, reduce the heat, cover the pan, and simmer for
Allow the mixture to cool, then puree in a blender or food processor.
Pour into a large bowl, adjust the seasoning if necessary, and
chill for several hours.
Serve the soup garnished with dill.