Roasted Red Pepper Soup
Serves 8

2 tablespoons olive oil
1 medium onion, chopped
1 fennel bulb, chopped
3 cloves garlic, chopped
6 red bell peppers, roasted and peeled
3 cups chicken stock
1 avocado, diced
1/2 cup creme fraiche
1 tablespoon lime zest

Heat a medium saucepan over medium high heat and add the olive oil. Add the onion and fennel and cook over medium until slightly soft, about 8 minutes. Add garlic and cook for 2 more minutes. Roughly chop the red peppers and add along with the chicken stock. Bring to a boil, then reduce and simmer for 30 minutes. Remove from heat and puree using an immersion blender. Alternatively, puree in a traditional blender working in batches after the soup has cooled slightly. Mix lime zest with creme fraiche. To serve, ladle soup into bowls and top with a few pieces of avocado and a dollop of the creme fraiche.