1 red pepper
1 green pepper
1 yellow pepper
1½ small garlic cloves
1pt chicken stock
1fl oz Pernod
3tbs olive oil
Deseed and roughly chop the red pepper. Roughly chop 2oz onion 1 fennel and ½ clove of crushed garlic. Sweat off in 1tbs of olive oil for about 5 minutes.
Add 1/3 pint of stock and simmer a further 10 minutes. When cooked place in blender for about 1 minute. Pass off and add1/3 of the Pernod.
Repeat the above process for the green and yellow peppers. All the soups need to be of the same consistency.
To serve place a 2½in metal ring or pastry cutter into centre of bowl and fill with one of the soups. Then pour the other two soups - simultaneously - between the ring and rim of the soup plate. Remove the ring.