Serves 6-8 Difficulty
6 red bell peppers 3 Tablespoons olive oil 2 cups onion, chopped 1 cup carrots, diced 1 cup fennel bulb, diced 5 cups gf chicken stock 1/2 cup dry white wine 2 Tablespoons fresh basil, chopped 1 Tablespoon fresh rosemary 1 teaspoon fennel seeds 1 teaspoon gf brown sugar 1/8 teaspoon red pepper flakes 1/2 cup heavy cream Salt and pepper to taste
Set oven to broil.
Place bell peppers on a baking sheet and broil until skin is blackened, turning to blacken on all sides. Immediately place into a paper back and seal. Let rest for 10 minutes. Remove peppers from bag and peel away charred skins. Cut peppers into strips about 1-1/2" long.
Heat a stock-pot over medium heat; adding oil. Add onions, carrots and fennel bulb; cook and stir for 10 minutes. Add chicken stock, wine, basil, rosemary, fennel seeds, brown sugar and red pepper flakes. Bring to a boil, reduce heat and simmer for 30 minutes.
Let soup cool slightly and in batches, pour into a blender; processing until smooth.
Return soup to stock-pot and heat over medium-low heat. Add cream. Cook until soup is hot; adjust seasonings. Serve hot.