Recipe of Perfect Spicy Fennel and Red Pepper Seafood Soup

Spicy Fennel and Red Pepper Seafood Soup Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Add cherry pepper and chicken broth and bring mixture to a boil over high heat. Return soup to saucepan and heat through, over low heat.

Here is the best “Spicy Fennel and Red Pepper Seafood Soup” recipe we have found until now. This will be smell and look delicious.

Ingredients of Spicy Fennel and Red Pepper Seafood Soup

1. Prepare 1 of Red pepper , diced.
2. Take 1 of Jalapeno , diced.
3. Prepare 2 of Celery stalks , diced.
4. Take 1 of Fennel bulb , diced.
5. Take 1 " 1 of potato medium , pieces.
6. It’s 1 - 2 " 2 of leeks Green ends of , pieces.
7. Prepare 1/4 Teaspoon of paprika Smoked.
8. Take 1 of Bay leaf.
9. You need 6 Sprigs of thyme Fresh.
10. It’s 1 Cup of dry white wine.
11. It’s of Chicken seafood stock or.
12. Prepare To Taste of Cream.
13. Make ready of Crab shrimp lobster , , or cut into bitesize chunks.
14. You need of flour.

Add onions, fennel, garlic and red pepper flakes.This light soup can be made up to three days ahead and stored in an airtight container in the refrigerator.For a vegetarian soup, use vegetable broth.For a vegetarian soup, use vegetable broth instead of chicken broth.

Spicy Fennel and Red Pepper Seafood Soup step by step

1. Fill a large stock pot with water, add leeks, thyme, celery discards, bay leaf. Lightly simmer and reduce for 30 minutes to an hour. This will become your soup stock..
2. After 30 minutes taste. It should be highly aromatic when done. You may add bullion or other stock to enhance flavor to taste, but be wary of the salinity as this will reduce further. Strain out the solids before use..
3. In another stock pot, sauté red pepper, celery, jalapeño, and fennel until it browns a bit (10 minutes or so). Add flour and sauté for another few minutes to form light roux..
4. Deglaze with white wine. Be sure to scrape all the brown bits on the bottom of the pan. When your flour-wine mixture forms a nice slurry and reduces mostly, add the potatoes, paprika, and stock. Let simmer for at least 30 minutes..
5. When potatoes have softened, blend the soup until it’s smooth. Return to stove, bring to simmer, and let it reduce down. It should be fairly thick. Add your actual cream until desired richness and consistency. Salt to taste..
6. Prep your seafood into bite size chunks. Poach in the soup for 5-10 minutes or until cooked. Garnish with fennel leaves..

Plus: More Soup Recipes and Tips.Spicy Seafood & Fennel Soup. by: lisina.Heat olive oil in a large dutch oven over medium heat.

If you're short on time, use bottled roasted red peppers.A popular Korean soup with all kinds of ingredients mixed in. hot pepper flakes, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots.Fresh red bell peppers blended with celery, carrots, onion, thyme, and rice take on a little heat from cayenne and red UGC Reviews Modal.Reviews for: Photos of Spicy Red Bell Pepper Soup.I turned this in to a seafood soup.