Fennel and Roasted Red Pepper Soup

Requires

Serves 4
4 red peppers
1 large fennel bulb trimmed
1 large potato, peeled
2 tbsp olive oil, plus extra to drizzle
1 tsp fennel seeds
1 ½ tsp cater sugar
Sea salt and black pepper
Splash of per nod
500ml chicken or vegetable stock
75ml soured cream
Few dill sprigs for garnish

Method

1. Heat the grill to its highest setting
2. Quarter the peppers lengthways and remove the seeds
3. Arrange on a sturdy baking sheet skin side up and place under the hot grill for about 5 minutes until the skins char and blacken
4. Tip the peppers pieces into a bowl, immediately cover with cling film and leave them to steam for a few minutes
5. Dice the fennel and potatoes’
6. Heat olive oil in a wide heavy based pan and sauté the fennel for 3-4 minutes until it begins to colour
7. Add the potato, fennel seeds, sugar and a pinch of salt and pepper.
8. Stir frequently over a high heat for another 4-5 minutes.
9. Add the pernod and let bubble for a few minutes.
10. Pour in the stock, bring to simmer and cook for 10-15 minutes until the vegetable are very soft.
11. Once the peppers are cool enough to handle, peel away the skins and chop the flesh into small dice.
12. Add half of the peppers to the soup
13. Puree using a blender until very smooth.
14. Stir in the cream and remaining chopped pepper, then taste and season accordingly.
15. Ladle into bowls and garnish with dill sprigs.