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Red Pepper and Fennel Soup

Makes: 6 servings
Serving size: 3/4cup Yield: 6 side-dish servings
Roast 450°F 12 mins Start to Finish 30 mins
Red Pepper and Fennel Soup
Ingredients
  • 2  medium red sweet peppers, halved, seeded, and thinly sliced
  • 1  medium fennel bulb, cored and sliced
  • 1  teaspoon  extra virgin olive oil
  • 1/2  teaspoon  coarse salt
  • 1/4  teaspoon  freshly ground pepper
  • 1 3/4  cups  buttermilk
  • 1  cup  water or chicken broth
  • 1  tablespoon  Pernod, Anisette, or other anise-flavored liquor (optional)
  • 1/4  cup  buttermilk
  • 1/4  cup  chopped roasted red sweet peppers (optional)
Directions

1. Place a 10- to 12-inch heavy cast iron skillet in a cold oven; heat oven to 450 degrees F.

2. 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.

3. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 62,
  • Fat, total (g) 2,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • Monosaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 6,
  • pro. (g) 4,
  • vit. A (IU) 1263,
  • vit. C (mg) 80,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 241,
  • Potassium (mg) 370,
  • calcium (mg) 121,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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