1/4 cup olive oil 1 cup chopped onions 1 tsp. fennel seed 1/4 tsp. thyme 1/2 bay leaf 1/2 tsp. minced garlic 1 Tbsp. fresh chopped basil 6 red bell peppers, seeded and diced 3 jalapeno peppers, minced 1/4 cup of flour 5 cups of chicken stock 1/4 cup tomato puree 1 cup heavy cream salt and pepper to taste
continued on the flip side
In a heavy saucepan, heat the olive oil over medium heat. Add the onions, fennel seed, thyme, bay leaf, garlic, basil, red peppers and jalapeno peppers. Saute over low heat for 10 to 15 minutes. Add flour and stir. Cook over low heat for 10 minutes to cook the flour. Add chicken stock and tomato puree, whisking until smooth. Cook the soup over low heat to medium heat, partially covered, for 45 minutes. Puree in a blender or food processor. Return the puree to pan and add the cream. Simmer for 10 minutes. Serve.