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Serves : 8- 10

How to Make It

Step 1    

Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred. Transfer to a paper bag and let steam for 15 minutes. Peel the peppers, discarding the cores, ribs and seeds; coarsely chop the peppers.

Step 2    

Heat the olive oil in a large non-reactive saucepan. Add the carrots, fennel, leeks, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Add the peppers, white wine, Pernod, thyme, fennel seeds and 4 cups of water and season with salt and pepper. Reduce the heat to low, cover and simmer until the vegetables are soft, about 40 minutes.

Step 3    

Transfer the soup to a blender and blend until smooth. Season with salt and pepper. Stir in the basil and parsley and thin with a little water if the soup is thick. Serve the soup warm, at room temperature or chilled, garnished with the leafy fennel tops

Chef's Notes

Cooking Club Tip: Take care when pureeing hot soup: transfer ingredients to the blender in batches, filling it no more than halfway. Alternatively, a handheld immersion blender will make quick work of the sautéed vegetables if they are transferred to a deep pot or bowl.

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