Use and Care Manual
22
1 tablespoon sherry
4 roasted red bell peppers, seeded (may use one, 12-ounce jar
or homemade) and cut into 1-inch pieces
3 cups chicken broth, low sodium
½ cup heavy cream
¼ teaspoon grated orange zest
1. Heat the olive oil in a small to medium stockpot set over medium heat.
When the oil is hot, add the garlic, shallot, thyme, ¼ teaspoon of the
salt and one pinch of the pepper to the skillet; cook until soft and
fragrant, about 5 minutes. Add the sherry, scraping up any brown bits
from the bottom of the pan. Cook until sherry is almost evaporated,
about 1 minute.
2. Add the roasted peppers and broth to the pot. Simmer, partially
covered, to meld the flavors, about 20 to 25 minutes.
3. Remove soup from heat and add heavy cream, orange zest and
remaining salt and pepper. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (about 1 cup): Calories 216 (63% from fat)
• carb. 13g • pro. 6g • fat 15g • sat. fat 8g • chol. 40mg
• sod. 459mg • calc. 18mg • fiber 3g
Simple Mashed Potatoes
We keep it simple in this recipe, but to try something a little different,
use our goat cheese variation below.
Makes about 12 cups
5 pounds Yukon Gold potatoes, peeled and cut into
1-inch pieces
1 cup whole milk
6 tablespoons, unsalted butter
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put the potatoes into a large stockpot. Cover with 1 inch of water and
boil until very tender. Drain and return to pot.
2. While the boiled potatoes are still very hot, insert the potato masher
attachment into the hand blender. Select Low and mash potatoes
evenly, using just one, gentle up-and-down motion in each section of
the pot. Add the remaining ingredients and continue mashing until all
ingredients are incorporated.
3. Taste and adjust seasoning as desired. Serve immediately.
For a variation, decrease the milk to ½ cup to ¾ cup, the butter to 3
tablespoons and add one, 5.2-ounce container, goat cheese with garlic