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Rainbow Roasted Pepper Soup

Reviewed: Feb. 13, 2012
I followed the recipe as stated except I used anise instead of fennel. I had a bit of trouble getting the skins off the peppers because I've never done it before. It didn't say how long to simmer the broth and fennel so I did it for about 10 minutes after it started to boil. It was great just as is. I added lemon zest from half of the lemon before putting the left overs in the fridge. It was really good when reheated, with a zip from the lemon and kick from the garlic.
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