6 Red Bell Peppers, roasted
1 Tablespoon Chopped Garlic
1 Medium Yellow Onion, rough chopped
1 Tablespoon Olive Oil
1 Teaspoon Ground Fennel Seed or Fennel Pollen
1 Long Log (or 2 short logs) Goat Cheese
Salt and Pepper to taste
METHOD:
Cut peppers into large pieces removing stems and seed pods.
Heat oil in large dutch oven or small stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook 1 minute more. Add pepper pieces and fennel and stir. Reduce heat to medium-low and simmer for 30 minutes. Remove from heat and puree. Break goat cheese into small chunks by hand and stir into the sauce. If the sauce has cooled then put it back on the stove over a low heat. Stir until cheese has completely melted. Season with salt and pepper.
