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JENN-AIR JBI800 Guia Del Usuario página 15

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Recipes
Roasted
Yellow
Pepper
Soup
The ,_Jediterraneanfello." ccdorof thi_ _o W make_it a t ,_erfi'ct
choice (n the fir_t ccmr_e
,_r a late slmm_erdinner. Hgth its rich, meHo,,fiaror, it ,ill be aFFreciated j'ear-rollnd.
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.
14

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