Yellow Pepper Soup with Cilantro Purée

Ingredients

• 1 teaspoon butter 
• 2 tablespoons crème fraîche 
• 1 teaspoon curry powder 
• 0.3 cup cooking wine dry white
• 3 cups less-sodium chicken broth fat-free
• 3 tablespoons less-sodium chicken broth fat-free
• 1 cup fennel bulb chopped
• 0.3 cup cilantro leaves fresh
• 1 teaspoon ginger fresh grated peeled
• 2  garlic cloves chopped
• 0.5 pound apples i use 2 granny smith apples peeled chopped
• 2 tablespoons juice of lemon fresh
• 1 tablespoon mirin sweet ( rice wine)
• 1.5 cups onion chopped
• 0.3 cup peas green frozen thawed
• 0.3 teaspoon salt 
• 1 Dash salt 
• 1 teaspoon vegetable oil 
• 1.3 pounds bell pepper yellow coarsely chopped
• 1 cup yukon gold red cubed peeled

Equipment

• bowl
• knife
• blender
• dutch oven

Directions

1. To prepare soup, melt butter in a Dutch oven over medium-high heat.
2. Add onion and fennel; saut 3 minutes.
3. Add curry, ginger, and garlic; saut 1 minute. Stir in wine; cook 1 minute or until liquid almost evaporates.
4. Add bell pepper, broth, apple, potato, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Cool.
5. Place half of soup in a blender; process until smooth.
6. Pour into a bowl. Repeat procedure with remaining soup. Chill at least 2 hours. Stir in juice.
7. To prepare puree, place peas and next 5 ingredients (peas through dash of salt) in a blender; process until smooth.
8. Pour 3/4 cup soup into each of 6 bowls. Make 3 dollops with 1 teaspoon each of puree. Using tip of a knife; swirl each dollop into a "V" shape. Dollop 1 teaspoon crme frache in center of each serving.