Fennel And Spinach Soup With Roasted Pepper Yogurt

• 2 red bell peppers
• 2 large fennel bulbs with stalks
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped leek (about 2 medium)
• 1 cup chopped shallots (about 2 large)
• 1 tablespoon chopped fresh thyme
• 3/8 teaspoon salt
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 1 bay leaf
• 4 ounces fresh spinach
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fat-free Greek yogurt
• 1 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• Dash of ground red pepper

1. Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop; set aside.
2. Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside. Remove and discard stalks. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.
3. Heat oil in a large Dutch oven over medium heat. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally. Add broth, water, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Discard bay leaf. Stir in spinach and black pepper. Remove from heat; cover and let stand 5 minutes at room temperature.
4. Pour half of fennel mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining fennel mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until thoroughly heated.
5. Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.
6. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 2 tablespoons yogurt mixture. Garnish with fennel fronds.
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red bell peppers, stalks, extravirgin olive oil, shallots, thyme, salt, chicken broth, water, bay leaf, fresh spinach, freshly ground black pepper, yogurt, lemon rind, lemon juice, ground red pepper

Taken from www.myrecipes.com/recipe/fennel-spinach-soup (may not work)