Red-Pepper Fennel Soup With Pita Chips Recipe

Name: Red-Pepper Fennel Soup With Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 roasted red peppers, thinly sliced lengthwise; 6 tablespoons butter, melted; 1 leek, thinly sliced crosswise (white part only); 1 small fennel bulb, with fronds, bulb finely chopped and fronds chopped for garnish; 1 (1/2 lb) potato, peeled halved and thinly sliced; 2 cups chicken broth; salt and pepper; 2 pita bread, split and cut into wedges; 1/2 cup heavy cream; 1/4 cup sour cream (optional)

Servings: persons

2 roasted red peppers, thinly sliced lengthwise
6 tablespoons butter, melted
1 leek, thinly sliced crosswise (white part only)
1 small fennel bulb, with fronds, bulb finely chopped and fronds chopped for garnish
1 (1/2 lb) potato, peeled halved and thinly sliced
2 cups chicken broth
salt and pepper
2 pita bread, split and cut into wedges
1/2 cup heavy cream
1/4 cup sour cream (optional)

1
Preheat the oven to 400u00b0. Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter over medium heat.
2
Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.
3
Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
4
Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.
5
Meanwhile, place the pitas on a baking sheet and drizzle with the remaining 2 tablespoons melted butter. Sprinkle with some of the fennel fronds and salt; toast in the oven, 6 to 8 minutes. Set aside.
6
Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.
7
If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper.
8
Serve the soup hot or cold with the pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 roasted red peppers, thinly sliced lengthwise, 6 tablespoons butter, melted, 1 leek, thinly sliced crosswise (white part only), 1 small fennel bulb, with fronds, bulb finely chopped and fronds chopped for garnish, and more.

Yes, Red-Pepper Fennel Soup With Pita Chips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Pepper Fennel Soup With Pita Chips

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