Recipes - Jenn-Air Attrezzi JBL800 User Manual

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 around.
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 minutes (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.
12