Manual

Recipes

Roasted Yellow Pepper Soup

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I medium red potato, peeled and cut into 1" cubes

2 stalks celery, coarsely chopped

I carrot, peeled and coarsely chopped

I small onion, peelecl and coarse'IF chopped

1 clove garlic, minced

6 sweet yellow bell peppers, seeded and cut into 1" chunks

2 tablespoons extra virgin olive oil

6 cups chicken stock

I teaspoon green peppercorns

1 cup heavv cream

salt and pepper, to taste

8 leaves of tresh basil

Place potato, celery, carrot, onion, garlic: and yellow bdl pepper pieces on an

oven proof baking tray. I)rizzle with olive oil. Bake at 400 ° F. tor 40 45 rain

utes (Convect Roast 30 35 minutes), or until tender. Cover loosely with toil

and set aside to cool slightly (approximately 20 minutes).

In a large soup pot, bring chicken stock to a boil. Stir in green peppercorns.

Reduce heat to simmer.

Set blender to "puree" and process the roasted vegetables in blender h)r 20 25

seconds or until smooth. Stir puree into the simmering chicken broth. Stir in

heavv cream ant] mix well. Add salt and pepper to taste. I)o not allow soup to

boil. Serve immediately with fl'esh basil leaf garnish.