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    You are in: Home / Recipes / Red-Pepper Fennel Soup With Pita Chips Recipe
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    Red-Pepper Fennel Soup With Pita Chips

    Red-Pepper Fennel Soup With Pita Chips. Photo by bricookie55

    1/1 Photo of Red-Pepper Fennel Soup With Pita Chips

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    dicentra's Note:

    From Every Day with Rachael Ray. September 2007.

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    Units: US | Metric

    • 2 roasted red peppers, thinly sliced lengthwise
    • 6 tablespoons butter, melted
    • 1 leek, thinly sliced crosswise (white part only)
    • 1 small fennel bulb, with fronds, bulb finely chopped and fronds chopped for garnish
    • 1 (1/2 lb) potato, peeled halved and thinly sliced
    • 2 cups chicken broth
    • salt and pepper
    • 2 pita bread, split and cut into wedges
    • 1/2 cup heavy cream
    • 1/4 cup sour cream (optional)


    1. 1
      Preheat the oven to 400°. 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.

    Ratings & Reviews:

    • on January 23, 2011


      We loved this soup! I altered the recipe just slightly: just 2 tablespoons of heavy cream, made my own roasted red peppers, and added in some fenugreek seasoning just to see how it would taste! It was delicious; filling and healthy and perfect with the toasted pita chips! Thanks for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red-Pepper Fennel Soup With Pita Chips

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.9
    Calories from Fat 266
    Total Fat 29.5 g
    Saturated Fat 18.0 g
    Cholesterol 86.5 mg
    Sodium 732.7 mg
    Total Carbohydrate 34.9 g
    Dietary Fiber 3.9 g
    Sugars 2.1 g
    Protein 8.1 g

    The following items or measurements are not included:

    roasted red peppers

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