Fennel and Roasted Red Pepper Soup

This vitamin-packed combination is rich in flavor and can be served hot or chilled.

Serves: 6

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 the flesh.

2. 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.

3. Add the stock, marjoram, and a little salt and pepper. Bring to the boil, reduce the heat, cover the pan, and simmer for 45 minutes.

4. 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.

5. Serve the soup garnished with dill.


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