La Madeleine's Red Pepper Soup

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Fennel seed
1 cup	62g / 2.2oz	Chopped onion
1/2 teaspoon	2.5ml	Thyme
1/2		Bay leaf
1/2 teaspoon	2.5ml	Minced garlic
1 tablespoon	15ml	Fresh basil
6		Red bell peppers - seeds, ribs removed
2 tablespoons	30ml	Minced jalapeño
1/4 cup	15g / 0.5oz	Flour
5 cups	1185ml	Chicken stock
2 teaspoons	10ml	Tomato paste
1/4 cup	15g / 0.5oz	Chopped fresh tomato
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a heavy saucepan, heat olive oil over medium heat and add the onions, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeño pepper. Saute the vegetables over low heat until wilted, about 10 to 15 minutes.

Add flour and stir over low heat about 10 minutes to cook the flour. Add the chicken stock, whisking until smooth, along with the tomato paste and fresh tomatoes. Cook the soup over medium heat, partially covered for about 45 minutes.

Puree in a blender or food processor. Return puree to pan and add cream and simmer for about 10 minutes. Taste for seasoning, add salt and pepper to taste.

This recipe yields ?? servings.

Source:
CopyKat Recipes at http://www.copykat.com

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