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Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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