Roasted Pepper and Fennel Soup with Polenta CroutonsFrom merlin 6 years ago
- 6 red bell peppers shopping list
- 2 poblano peppers shopping list
- 3 carrots shopping list
- 2-3 onions shopping list
- 3 fennel bulbs, or 2 anise bulbs shopping list
- 2t. dried thyme shopping list
- 1 T. hot Spanish (smoked) paprika shopping list
- 10 c. chicken broth shopping list
- salt, pepper, and red hot sauce to taste shopping list
- ½ c. cream sherry shopping list
- 2 16 oz. logs of pre-cooked polenta shopping list
- extra virgin olive oil shopping list
- Low fat or non-fat sour cream to serve shopping list
How to make it
- 1) Rinse, seed and chop 6 red bell peppers and 2 poblano peppers
- 2) Spray with olive oil cooking spray and broil until the skins begin to blacken. Turn and blacken the other sides.
- 3) Let cool and scrape off the blackest parts.
- 4) In a heavy Dutch oven, sauté the peppers, with 3 carrots, rinsed peeled and chopped, and 2-3 onions chopped, and 3 fennel bulbs, cored and thinly sliced in extra virgin olive oil until soft. Reserve the fennel fronds.
- 5) Add 2 t dried thyme and 1 T hot Spanish paprika and cook 1 minute
- 6) Add 10 cups chicken broth and bring to a simmer
- 7) Cook 20 minutes
- 8) Add salt, pepper and hot sauce to taste, and ½ cup cream sherry.
- 9) Cook 10 minutes until the vegetables are completely soft
- 10) Adjust seasoning and let cool a bit while making the croutons
- 11) Puree in batches in a food processor or with an immersion blender.
- 12) Preheat oven to 400 degrees
- 13) Slice 2 16-0z logs of pre-cooked polenta into 1 inch rounds.
- 14) Place them on a non-stick backing sheet, or one covered with wax paper
- 15) Toss gently with a little extra virgin olive oil, salt and pepper
- 16) Toast without turning for 20 minutes, until the polenta becomes brown and crisp. Be careful handling the polenta since it is crumbly.
- The soup can be served with or without the croutons. It is delicious both ways, but the croutons do add a lot of calories. Serve with lo fat or non-fat sour cream and the reserved fennel fronds.
The Cookmerlin San Francisco, CA
The Rating6 people
The croutons are sheer genius, my friend.mystic_river1 in Bradenton loved it
Peppers and fennel, yum. Absolutely awesome combination, this sounds sublime.notyourmomma in South St. Petersburg loved it
I can't wait to gather my supplies to make this! 5UP
~Dianne~diannehocut in Little Rock loved it
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