Red Pepper Fennel Soup

I am posting this recipe hesitantly. Not because it's from Rachael Ray. (Not my favorite.) But because it just didn't have the bold flavor I expected...even after I added twice as much roasted red pepper as it calls for. That said, it's a pretty easy, elegant soup...and it's still pretty tasty. I'm taking it to lunch tomorrow with a snack bag of pita chips to accompany.

Red Pepper Fennel Soup
Adapted from EveryDay with Rachael Ray.

2 roasted red peppers, thinly sliced lengthwise (After the finished soup looked (and tasted) rather red pepper-less, I used about half a large jar.)
6 tablespoons butter, melted (You might try olive oil if you're watching your waistline.)
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
1/2 cup heavy cream (You can omit or use skim milk if you'd like.)
1/4 cup sour cream (optional)

Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter (or olive oil) 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.




Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth. Stir in the heavy cream (or skim milk) and season with salt and pepper.




Serve the soup hot or cold with pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.