FENNEL-RED PEPPER SOUP

Epicurean Exploits - Food and Recipes
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What is better than a warm soup these days…

Ingredients
3-4 red peppers
1 large fennel bulb
1 large potatoe
1 tsp fennel seeds
1 1/2 tsp sugar
1l vegetable or chicken broth
100ml cream

optional: splash Pernod

Preparation
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P.S.I roasted the red pepper, so it gives a sublime flavour to the soup.

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wow! that looks awesome … and I love fennel, and i love red peppers!! I’ll have to give this one a try. Thanks, Martin! [thankyou.gif]

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Martin - do you know how it works out with Vegetable broth instead of Chicken broth? My wife is a vegetarian, and this soup is something we likely would both enjoy, but need to substitute out the broth…

5

could you boil some water and through a couple chicken-flavored bouillon cubes in? or, is that a no-no with your wife?

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Martin - thanks. Looks delicious and easy to make too

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are those cubes not actually chicken? Aren’t they made of dehydrated chicken meat in some way?

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From Wikipedia…I think you are out of luck

A bouillon cube (US) or stock cube (UK and Australia) is dehydrated broth (bouillon in French) or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt (usually well over 50%) and seasonings (usually including monosodium glutamate) and shaping them into a small cube. Dehydrated broth is also available in granular form.

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Todd,

a vegetable broth is perfect! Honestly I used a light veal broth, as I have some veal-demi glace from Williams-Sonoma. I only used less than 1 tsp veal demi glace for 1l water.
More would be too heavy.

Good luck,
Martin

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Perfect first course for the Valentine dinner I am cooking Julia on Sunday!

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When do you add the fennel seeds? Do they get pureed?

J

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During sauté the fennel&potatoe at the beginning I add fennel seeds and sugar. Afterwards I add the broth and let it cooking for around 15-20min. until the vegtable is soft.
Yes, they get pureed.

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Cool. That’s what I did. We made this last night. I was checking to see if would work for a dinner we are doing next week. The course called for a scallop. I wasn’t sure how it would work but we served this in a shallow bowl and stuck a seared scallop in the middle. It changed the dish but worked very well. It was a hit with the 6 people we served it to.

After tasting, I did add a little fresh lemon juice to brighten it up.

Thanks!

Jason

14

I’m a hack.

I left out the fennel seeds. (Forgot.) Added a half a medium sized sweet onion to the minced fennel and potatoe before sauteeing.

Julia and I and Julia’s Mom loved it. (I also used a little more cream than the recipe called for because I am a piggy.)

The omelet looking thing in the background is my own invention. Its a crepe made of skim milk fior di latte folded over caramelized onions in red wine reduction with a thin layer of mascarpone on top of the onions before folding.

Thanks Martin, we had my Mother in Law over, (she is Austrian from Vienna) and she loved looking through your web site on my laptop. We had a nice evening. [worship.gif]