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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