Recipe: Red Pepper Soup with Provencal Flavors

Red Pepper Soup with Provencal Flavors

5 shallots; chopped
3 cloves garlic; chopped
2 tbsp olive oil
2 red bell peppers; chopped
9 oz tomatoes; chopped (or half a 14-oz can tomatoes, including the juices)
1 tbsp Pernod or ouzo; if preferred a pinch of anise or fennel seeds can be added
2 tsp paprika
1/2 tsp herbs de Provence
2 1/4 cups chicken or vegetable broth
1 cup sour cream
fresh thyme sprig to garnish

Lightly saute the shallots and garlic in the olive oil until soft, then add the peppers and cook over medium-low eat until the peppers are soft.

Add the tomatoes, Pernod, paprika, herbs de Provence, and broth and cook over medium high heat until mixture comes to a boil.

Puree the soup, leaving a little texture of the red peppers to the mixture.

Stir half the sour cream into a bowl then add several spoonfuls of the soup to it, mixing it until smooth. Add this mixture to the soup, keeping it on the heat just long enough to warm it through.

Serve garnished with a spoonful of the remaining sour cream and sprig of thyme.

Servings: 4
Source: Peppers Peppers Peppers by by Marlena Spieler