Specifications

33
Roasted Red Pepper Soup
8 red peppers, seeded
½ tablespoon unsalted butter
8 garlic cloves, roughly chopped
1 large shallot, roughly chopped
¼ medium onion, roughly chopped
2 tablespoons sherry
700ml chicken stock
½ tablespoon fresh thyme
1 teaspoon white balsamic vinegar
½ tablespoon granulated sugar
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
• Flatten the seeded peppers and lay on foil paper and place on the top rack in your oven, grill until the peppers
are just blackened.
• Remove, place in a mixing bowl and cover.
• While the peppers are roasting, put the butter in a medium saucepan set over a medium heat. Once the
butter has melted, add the garlic, shallot and onion. Cook until softened and just brown.
• Deglaze the pan by adding the sherry to the saucepan and cook until reduced by half. Add the stock and
raise the heat to medium high. Bring the stock just to a boil.
• Carefully take the skins off the roasted peppers; cut into quarters.
• Place in the jar of the Cuisinart Power Blender.
• Add the broth mixture and the remaining ingredients. Run on the Soup & Sauces function for 1 ½ minutes,
or until completely smooth.