Recipe of Speedy Fennel and roasted red pepper soup
Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Speedy Fennel and roasted red pepper soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fennel and roasted red pepper soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fennel and roasted red pepper soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fennel and roasted red pepper soup is Serves: 4 / total time: 35 minutes.. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fennel and roasted red pepper soup estimated approx Prep: 20 minutes. Cook time: 15 minutes..
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Fennel and roasted red pepper soup using 12 ingredients and 3 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Fennel and roasted red pepper soup:
- 4 red peppers
- 1 large fennel bulb, trimmed (fronds)
- Reserved if intact)
- 1 large potato, peeled
- 2 tablespoons olive oil, plus extra to drizzle
- 1 teaspoon fennel seeds
- 1 1/2 teaspoon caster sugar
- Sea salt and black pepper
- Splash Pernod(optional)
- 500 ml chicken or vegetable stock (see page 243)
- 75 ml soured cream (or double cream)
- Few dill sprigs (optional), to garnish
Instructions to make Fennel and roasted red pepper soup
- Heat the grill to its highest setting. Quarter the peppers lengthways and remove the seeds. Arrange on a sturdy baking sheet, skin side up, and place under the hot grill for about 5 minutes, until the skins char and blacken. Tip the pepper pieces into bowl, immediately cover with cling film and leave them to steam for a few minutes; This helps to lift the skins.
- Meanwhile, dice the fennel and potato. Heat the olive oil in a wide, heavy-based pan and sauté the fennel for 3-4 minutes until it begins to colour. Add the potato, fennel seeds, sugar and a pinch each of salt and pepper. Stir frequently over a high heat for another 4-5 minutes. If using, add the Pernod and let bubble for a few minutes. Pour in the stock, bring to a simmer and cook for 10-15 minutes until the vegetables are very soft.
- Once the peppers are cool enough to handle, peel away the skins and chop the flesh into small dice. Add half of the peppers to the peppers to the soup, then purée using a hand- held stick blender (or regular blender) until very smooth. Stir in the cream and remaining chopped peppers, then taste and adjust the seasoning. Repeat as necessary. Ladle into bowls and garnish with the reserved fennel fronds or f dill sprigs.
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So that's going to wrap it up for this exceptional food Simple Way to Make Homemade Fennel and roasted red pepper soup. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!