Makes: 4 servings
Prep: 10 mins
Cook: 30 mins
- 2 roasted red peppers, thinly sliced lengthwise (see recipe finder)
- 6 tablespoons butter, melted
- 1 leek (white part only), thinly sliced crosswise
- 1 small bulb fennel with fronds, bulb finely chopped and fronds chopped for garnish
- 1 potato (1/2 pound)peeled, halved and thinly sliced
- 2 cups chicken broth
- Salt and pepper
- 2 pitas, split and cut into wedges
- 1/2 cup heavy cream
- 1/4 cup sour cream (optional)
- Preheat the oven to 400 degrees . 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.
- Use a finely chopped onion in place of the leek.
- Cut off the root end and the tough green top.
- Halve the white part lengthwise
- Soak the stalks in cold water for 10 minutes, then rinse to remove the grit.