Savory Roasted Red Pepper and Fennel Velouté with Crunchy Pita Chips
Indulge in the rich flavors of this Savory Roasted Red Pepper and Fennel Velouté, a soul-soothing soup that combines the sweetness of roasted red peppers with the aromatic essence of fennel. This delightful dish is perfect for sharing with friends and family, showcasing a velvety texture enhanced by a touch of cream. Paired with homemade crunchy pita chips, this soup is not only comforting but also elegant enough for any occasion. Whether served hot or cold, this velouté is sure to impress your guests and become a staple in your kitchen.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Roasted Red Peppers
2 (thinly sliced lengthwise)
Butter
6 tablespoons (melted)
Leek
1 small (thinly sliced crosswise (white part only))
Fennel Bulb
1 small (bulb finely chopped, fronds chopped for garnish)
Potato
1/2 lb (peeled, halved, and thinly sliced)
Chicken Broth
2 cups
Salt
to taste
Pepper
to taste
Pita Bread
2 (split and cut into wedges)
Heavy Cream
1/2 cup
Sour Cream
1/4 cup (optional)
Instructions
1
Preheat your oven to 400°F (200°C). Reserve 4 strips of roasted red pepper for garnishing later.
2
In a medium-sized pot, melt 4 tablespoons of butter over medium heat. Add the sliced leek and chopped fennel bulb, sautéing until they turn lightly golden, about 10 minutes.
3
Pour in the remaining roasted red peppers, along with the thinly sliced potato, chicken broth, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Bring the mixture to a boil.
4
Once boiling, lower the heat and let the soup simmer, partially covered, until the potato is tender, approximately 10 minutes.
5
While the soup simmers, prepare the pita chips. Split the pita bread and cut into wedges. Arrange them on a baking sheet, drizzle with the remaining 2 tablespoons of melted butter, and sprinkle with fennel fronds and salt. Bake in the preheated oven for 6 to 8 minutes, or until golden and crispy.
6
Using an immersion blender or a standing blender, carefully blend the soup until smooth. If a finer texture is desired, strain the soup through a sieve into a large pot.
7
Stir in the heavy cream and adjust seasoning with salt and pepper as needed.
8
Serve the soup hot or chilled, garnished with reserved roasted red pepper strips and additional fennel fronds. Offer a dollop of sour cream on top if desired, alongside the freshly baked pita chips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roasted Red Pepper and Fennel Veloute?
It is a velvety, soul-soothing soup that combines the sweetness of roasted red peppers with the aromatic essence of fennel, served with crunchy pita chips.
How many roasted red peppers are needed for this recipe?
The recipe requires 2 roasted red peppers, thinly sliced lengthwise.
What temperature should I set the oven to?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How much butter is needed for the soup base?
You will need 4 tablespoons of butter for sauteing the leek and fennel.
Which part of the leek should I use?
Use only the white part of one small leek, thinly sliced crosswise.
How long should I saute the leeks and fennel?
Saute the leeks and fennel bulb for about 10 minutes until they turn lightly golden.
What is the purpose of the potato in this recipe?
The potato is thinly sliced and simmered in the broth to help thicken the soup and provide a velvety texture.
How much chicken broth is required?
The recipe calls for 2 cups of chicken broth.
How long does the soup need to simmer?
Simmer the soup partially covered for approximately 10 minutes or until the potato is tender.
How do I make the pita chips?
Split pita bread into wedges, drizzle with 2 tablespoons of melted butter, sprinkle with fennel fronds and salt, then bake for 6 to 8 minutes.
Can I use a regular blender to puree the soup?
Yes, you can use either an immersion blender or a standing blender to process the soup until smooth.
How can I get a finer texture for my veloute?
For an extra-fine texture, strain the blended soup through a sieve into a large pot.
When do I add the heavy cream?
The 1/2 cup of heavy cream should be stirred in after the soup has been blended and strained.
Can this soup be served cold?
Yes, the soup is versatile and can be served either hot or chilled.
What should I reserve for garnishing?
Reserve 4 strips of roasted red pepper and some chopped fennel fronds for the final presentation.
Is sour cream required for this recipe?
Sour cream is optional but can be offered as a dollop on top when serving.
How many pita breads are used?
The recipe uses 2 pita breads, split and cut into wedges.
What seasoning is used in the soup?
The soup is seasoned with 2 teaspoons of salt and 1/2 teaspoon of pepper, plus more to taste at the end.
How much potato is used?
The recipe calls for 1/2 lb of potato, peeled, halved, and thinly sliced.
Is this recipe suitable for vegetarians?
The recipe uses chicken broth, but you can easily make it vegetarian by substituting vegetable broth.
What texture should the pita chips be?
The pita chips should be baked until they are golden and crispy.
How many total ingredients are in this recipe?
There are 11 ingredients listed in this recipe.
How do I prepare the fennel bulb?
Finely chop the fennel bulb for the soup and chop the fronds separately for garnishing.
How much salt is used for the soup?
Use 2 teaspoons of salt in the boiling mixture and add more to taste after adding the cream.
Can I make this soup ahead of time?
Yes, since it can be served chilled, it is a great make-ahead option.
What is the total amount of butter used?
A total of 6 tablespoons of melted butter is used: 4 for the soup and 2 for the chips.
Do I boil the soup with the cream?
No, the cream is stirred in after the soup has finished simmering and has been blended.
What kind of container should I use for blending?
You can blend directly in the pot with an immersion blender or transfer to a standing blender carefully.
Can I use dry fennel seeds if I don't have fresh fennel?
The recipe relies on fresh fennel bulb and fronds for texture and garnish, but seeds could provide a similar aroma in a pinch.
How do I finish the dish for guests?
Garnish with the reserved pepper strips, fennel fronds, and optional sour cream, then serve with the warm pita chips.