Red Pepper and Fennel Soup
medium red sweet peppers, halved, seeded, and thinly sliced
medium fennel bulb, cored and sliced
teaspoon extra virgin olive oil
teaspoon coarse salt
teaspoon freshly ground pepper
cup water or chicken broth
tablespoon Pernod, Anisette, or other anise-flavored liquor (optional)
cup chopped roasted red sweet peppers (optional)
- Place a 10- to 12-inch heavy cast iron skillet in a cold oven; heat oven to 450 degrees F.
- In a large bowl combine sweet peppers, fennel, olive oil, salt, and black pepper. Remove the hot skillet from the oven. Carefully pour the vegetables into the skillet. Roast, uncovered, for 12 minutes, stirring twice.
- Carefully spoon roasted vegetables into a blender and add the 1 3/4 cups buttermilk and the water. Blend until smooth. Add liquor, if using, and blend again. Serve warm or at room temperature. Garnish with the 1/4 cup buttermilk and, if desired, roasted sweet peppers.
Nutrition Facts(Red Pepper and Fennel Soup)
- Per serving:
- 62 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 1 g monounsatured fat),
- 3 mg chol.,
- 241 mg sodium,
- 9 g carb.,
- 2 g fiber,
- 6 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet