Ingredients: |
Ingredients: 1/2 cup olive oil
1 cup chopped onion
1 tablespoon dried fennel seed
1/4 teaspoon dried thyme
1/2 bay leaf crumbled
1/2 teaspoon minced garlic
1 tablespoon chopped fresh basil or 1/2 teaspoon dried
2 tablespoons minced jalapeno pepper
1/4 cup all purpose flour
5 cups chicken stock, preferably home made
1/2 cup peeled, seeded and chopped fresh tomato or canned tomato
6 large red bell peppers, halved and seeded and cut into 2 inch chunks
1/2 to 1 cup heavy cream
Pinch of sugar
Salt and freshly ground pepper to taste
Generous spalsh of sambuca
Sambuca cream (recipe follows)
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Directions: |
Directions:1. In a 4 quart heavy bottom sauce pan, heat the 1/2 cup olive oil over medium heat. Add the onion, fennel seed, thyme, bay leaf, garlic, basil and jalapeno pepper. Reduce the heat to low and cook until the onion is translucent, about 10 to 15 minutes.
2. Add the flour and cook, stirring constantly, for 10 minutes
3. In a separate pot, bring stock to a boil. Carefully pour the stock over the vegetables stirring well to incorporate. Add the tomato and tomato paste
4. Meanwhile, place a large skillet lightly coated with olive oil over high heat. Saute the bell pepper chunks until the skins are blistered and lightly charred. Add the pepper to the soup and simmer, stirring occasionally, to make sure nothing sticks to the bottom of the pot, for about 20 minutes
5. Remove the soup from heat and puree in small batches in a blender or food processor fitted with a steel blade. Strain.
6. Return the soup to the saucepan, bring to a simmer, and add 1/2 cup of the cream and the sugar. Season it with salt and pepper. If the soup is too spicy, add more cream. Add the Sambuca just before serving.
7. Serve the soup in individual bowls with a dallop of Sambuca Cream |
This recipe for Sweet Red Bell Pepper Soup with Sambuca Cream is from