On its own this is an O.K. soup. It really hits the spot when you make this and a pot of Butternut Squash, or Broccoli Soup and pour half and half in a bowl. They won’t mix if you pour them in at the same time so its a great presentation as well as a great combination of flavors. Come on,be brave , give it a try, your guests will be wowed for sure!
P.S. My mother would wait until the end of summer, when the red peppers went on sale and would by a bunch. They freeze easily. When holiday time comes and you are looking for a colorful soup presentation, you’re in business!!!
Print Recipe
Red Bell Pepper Soup
Instructions
Chop the leek, onion, carrot, celery, and fennel.
Saute in butter until soft. Add bouquet garni , dill and star- anis.
Add chopped red peppers. Cook 15 minutes.
Remove garni and star-anis. Puree soup mixture unitl fairly smooth.
Pour back into pan and add wine, simmer 5 minutes. Add rest of liquids and heat through.
Ladle into bowls 1/2 and 1/2 with butternutsquash or broccoli soup.
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