INGREDIENTS

INSTRUCTIONS

OPTIONAL GARNISH
1) In a large bowl rnix the bell peppers with the olive oil, salt, and
pepper. Lay the peppers on a hot indoor grill (or use a barbecue grill),
skin-side down. Place a baking sheet on top of the peppers. Roast until the
peppers are charred. Remove them to a bowl of ice water. Peel off the
charred skin and set them aside
2) In a separate bowl toss the fennel with the oil, salt, and pepper. Place
the fennel slices on a grill (or baking sheet) and cook until tender.
Remove and let the fennel cool.
3) In a medium saucepan heat 1/2 cup of olive oil. Add the onions and
garlic, and saute until the onions are translucent. Add thc tomatoes,
fennel, and peppers, and saute for 10 minutes. Add the stock and bring the
mixture to a boil. Reduce the heat and simmer for 30 minutes. Remove the
pan from the heat. Puree the mixture in a food processor and then pass it
through a coarse strainer. Discard the solids. Return the soup to the stove
and heat through. Stir in the Pernod just before serving.
Yield: 8 servings EACH CUP 149 cals, 2g fat, (13% cff), 2g fiber. Estimated
by Mastercook and kitpath@earthlink.net 4/99
SOURCE: Gail Greco's GREAT COOKING WITH COUNTRY INN CHEF'S (Rutledge Hill
Press, 1992). The White Hart is a 26 room small hotel- style country inn
purchased by Terry and Juliet Moore in 1989, who set out to renovate the
historic building and grounds.
NOTES : A classic soup made lighter by foregoing to the cream. Pernod is an
anise flavored aperitif.
Recipe by: Kevin Schmitz, Chef, White Hart Inn, Salisbury, CT (1992)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 01,
1999, converted by MM_Buster v2.0l.

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