Recipes
Roasted Yellow Pepper Soup
The Mediterranean yellow color of this soup makes it a perfect choice as the first course
for a late summer dinner.With its rich, mellow flavor, it will be appreciated year-round.
1 medium red potato, peeled and cut into 1" cubes
2 stalks celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 small onion, peeled and coarsely 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
1 teaspoon green peppercorns
1 cup heavy cream
salt and pepper, to taste
8 leaves of fresh basil
Place potato, celery, carrot, onion, garlic and yellow bell pepper pieces on an
oven-proof baking tray. Drizzle with olive oil. Bake at 400° F. for 40-45 min-
utes (Convect Roast 30-35 minutes), or until tender. Cover loosely with foil
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 for 20-25
seconds or until smooth. Stir puree into the simmering chicken broth. Stir in
heavy cream and mix well. Add salt and pepper to taste. Do not allow soup to
boil. Serve immediately with fresh basil leaf garnish.
Serves 8.
14
