RED PEPPER SOUP

RED PEPPER SOUP

1/4 cup olive oil

1 cup chopped onions

1 Tbsp. fennel seed 

1/4 teaspoon thyme

1/2 bay leaf

1/2 teaspoon minced garlic 

1 Tbsp. chopped fresh basil

6 diced red bell peppers

2 Tbsp. minced jalapeño pepper (seeds removed)

1/4 cup flour 

5 cups chicken stock

1/4 cup chopped fresh tomato (peeled and seeded)

2 teaspoons tomato paste

1/2-1 cup heavy cream

Salt and pepper to taste

Sambuca liqueur to taste

Heat olive oil over medium heat; add onions, fennel seed, thyme, bay leaf, garlic, basil, red bell peppers and jalapeño peppers.  Sauté over low heat until wilted, about 10 to 15 minutes.  Add flour and cook for 10 minutes, stirring constantly.  Add chicken stock, whisking till smooth, along with the tomatoes and tomato paste. Cook soup over medium heat, partially covered, for 45 minutes.  Purée in a blender or food processor.  At this point, soup can be frozen for future use. When ready to serve, add cream and simmer for 10 minutes.  Just before serving, adjust seasonings and a splash of Sambuca.