Red Pepper and Fennel Soup
Recipe created by Norma Jean Darden
When Oprah tasted this at an event catered by Norma Jean Darden, she went into the kitchen to meet the chef, she loved it so much!
Servings: Serves 6
  • 2 Tbsp. olive oil
  • 3 medium red peppers , seeded and coarsely chopped
  • 1 medium fennel bulb (fronds discarded), coarsely chopped
  • 1 medium onion , diced
  • 1 hot pickled red cherry pepper , seeded and chopped
  • 4 cups (32 ounces) chicken broth
  • 1 cup plain nonfat yogurt
  • 1/2 tsp. salt
  • Basil , optional
  • Directions
    Note: This soup is fairly spicy. For less heat, use only half a pickled red cherry pepper.

    In a large saucepan, heat olive oil over medium heat. Cook red peppers, fennel, and onion until softened, about 15 minutes. Add cherry pepper and chicken broth and bring mixture to a boil over high heat. Reduce heat to medium and simmer uncovered for 20 minutes.

    Using a blender and working in small batches, puree soup. Blend 3/4 cup yogurt and salt into the last batch.

    Return soup to saucepan and heat through over low heat. Do not boil (yogurt will curdle). Garnish with a swirl of remaining yogurt and a little basil.


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