Recipe by dicentra
From Every Day with Rachael Ray. September 2007.
Top Review by bricookie55
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.
- 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)
Directions See How It's Made
- 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.
- Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.
- Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
- Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.
- 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.
- Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.
- If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper.
- 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.