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Red Pepper and Fennel Soup

Adapted from the Oprah Magazine January 2001

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 c (32 ounces) chicken broth
1 c plain nonfat yogurt
1/2 tsp. salt
Basil , optional

Heat oil over medium heat in a large saucepan. Sauté peppers, fennel and onion for about 15 minutes or until softened. Poor in chicken broth and add cherry pepper. Increase the heat and bring the entire mixture to boil. Reduce the heat and simmer uncovered for 20 minutes.

Puree soup by transferring to blender in small batches. In the last batch, ad 3/4 cup of yogurt and salt to taste.

Return pureed soup to saucepan and warm over low heat, do not boil. Garnish with basil and a swirl of yogurt.