13
Hand Blender Attachment Recipes
Roasted Sweet Red Pepper Soup With Crème Fraiche
PRO/FATS AND VEGGIES—LEVEL ONE
Serves 6-8
I love this soup. It tastes rich and looks beautiful. You will be amazed at how
easy it is to prepare, especially if you buy jarred bell peppers (packed in water)
that are already peeled.
6 red bell peppers (or 1 12-ounce jar roasted red peppers)
2 tablespoons extra virgin olive oil
1 stalk celery, minced
1 onion, minced
Salt
1 medium-sized celery root, peeled and diced
1 quart water
2 cups chicken broth
1
⁄
4
cup crème fraiche or sour cream
Preheat oven to 400ºF. Place peppers on rack in oven and roast until skin begins to
bubble and turn black. Turn peppers while cooking, as necessary, so that all sides
char. Immediately put peppers into a plastic bag and seal. Let peppers steam in bag
for 15 minutes. This makes the peppers easier to peel. Remove peppers from bag
and pull stems off. Break peppers apart and discard seeds. Peel skin off peppers
under cool running water. Roughly chop and set aside.
In a large stockpot, combine olive oil, celery, and onion. Cook over medium heat
until vegetables are soft, about 10 minutes. Add the peppers and cook an addi-
tional 3 minutes. Season to taste with salt. Add celery root, water, and broth.
Cover and cook for about 40 minutes, or until celery root is soft.
Turn off the heat. Attach the hand blender to the Somersize Su-Chef. Puree soup
until smooth. Serve in warm, shallow soup bowls. Drizzle each bowl of soup
with a little crème fraiche.
Celery Root Puree
PRO/FATS AND VEGGIES—LEVEL ONE
Serves 6
This is one of my classic Somersize recipes. It’s like mashed potatoes without
the added starch.
3 large celery roots
1
⁄
4
cup heavy cream
1
⁄
4
cup butter, softened (or
1
⁄
4
cup olive oil)
Salt and freshly ground black pepper
Place about 5 cups of water in a large pot fitted with a steamer basket and a lid.
Bring water to a boil.
Chop off roots and peel off outside layer of skin from celery roots. Cut each cel-
ery root into about 12 pieces and place into steamer basket. Cover pot, reduce
heat to medium low, and steam celery root until very soft when poked with a
fork, about 20 minutes.
Transfer celery root into a bowl. Add cream and butter. Attach the hand blender
to the Somersize Su-Chef. Puree until smooth. Add additional cream or butter to
achieve desired consistency. Season with salt and pepper before serving.
n
840128900 ENv03.qxd 8/3/04 2:24 PM Page 13
