SERVES 4
4 red peppers
1 large fennel bulb,
trimmed (fronds
reserved if intact)
1 large potato, peeled
2 tbsp olive oil, plus extra
to drizzle
1 tsp fennel seeds
11/2 tsp caster sugar
sea salt and black pepper
splash of Pernod
(optional)
sooml chicken or
vegetable stock
(see page 243)
7Sml soured cream
(or double cream)
few dill sprigs (optional),
to garnish
70 SOUPS AND BROTHS
Fennel and roasted
red pepper soup
This is another fantastic soup for the summer, which you
can serve either hot or chilled as you prefer. Roasting the
peppers intensifies their flavour but if you are short of
time, use a jar or two of ready roasted peppers - available
from most supermarkets.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 g rill for about 5 minutes, until the skins char
and blacken. Tip the pepper pieces into a bowl, immediately cover with
cling film and leave them to steam for a fe w minutes; this helps to lift
the skins.Meanwhile, dice the fennel and potato. Heat the o live oil in a wide,
heavy-based pan and saute the fennel for 3-4 minut es until it begins
to colour. Add the potato, fennel seeds, suga r 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 fo r 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 t o t he soup,
then puree using a hand-held stick blender (or a regular blender) until
very smooth. Stir in the cream and remaining chopped peppers, then
taste and adjust the seasoning. Reheat as necessary. Ladle into bowls
and garnish with the reserved fennel fronds or dill sprigs.