Red-Pepper Fennel Soup With Pita Chips

1. 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. 2

   Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.

3. 3

   Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.

4. 4

   Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.

5. 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. 6

   Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.

7. 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. 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.

* Per serving · 4 servings · Values may vary.