Fennel and Spinach Soup with Roasted Pepper Yogurt

Ingredients

• 1  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2 large fennel bulb with stalks
• 1 tablespoon thyme sprigs fresh chopped
• 0.5 cup greek yogurt fat-free
• 1 Dash ground pepper red
• 2 cups leek chopped ( 2 medium)
• 1 teaspoon juice of lemon fresh
• 1 teaspoon lemon zest grated
• 2 cups beef broth fat-free
• 2 tablespoons olive oil extra virgin extra-virgin
• 2  bell pepper red
• 0.4 teaspoon salt 
• 1 cup shallots chopped ( 2 large)
• 4 ounces pkt spinach fresh
• 1 cup water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• ladle
• blender
• aluminum foil
• broiler
• dutch oven

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a paper bag; fold to close tightly.
5. Let stand 10 minutes. Peel and chop; set aside.
6. Trim tough outer leaves from fennel. Mince feathery fronds to measure 2 tablespoons; set aside.
7. Remove and discard stalks.
8. Cut bulbs in half lengthwise; discard core. Chop bulbs to measure about 4 cups.
9. Heat oil in a large Dutch oven over medium heat.
10. Add fennel bulb, leek, and next 3 ingredients (through salt); cover and cook 10 minutes, stirring occasionally.
11. 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.
12. Remove from heat; cover and let stand 5 minutes at room temperature.
13. Pour half of fennel mixture into a blender.
14. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
15. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
16. 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.
17. Combine roasted bell peppers, yogurt, lemon rind, lemon juice, and ground red pepper in a food processor; process until smooth.
18. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 2 tablespoons yogurt mixture.
19. Garnish with fennel fronds.