Cuisinart CBT-2000P1 Recipe - Page 80

Ro te Re PeppSeroup This soup is so good and easy to make that it may become a new staple in your household, especially when you already have the ingredients in your pantry. Makes 4 cups 1 tablespoon olive oil 1 garlic clove, finely chopped 1 shallot, cut into ½-inch pieces 1 teaspoon fresh thyme leaves ¾ teaspoon kosher salt, divided 2 pinches freshly ground black pepper, divided 1 tablespoon sherry 4 roasted red bell peppers, seeded (may use one 12-ounce jar or homemade) and cut into 1-inch pieces 2 cups chicken broth, low sodium ½ cup heavy cream ¼ teaspoon grated orange zest 1. In a medium skillet, heat the olive oil over medium heat. Once 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. Put the softened vegetables into the blender jar. Add the roasted peppers, chicken broth, heavy cream, orange zest, remaining salt and remaining pepper. Secure lid. 3. Select the Soup function and press Start. 4. When soup has finished blending, carefully remove lid-soup will be hot. Taste and adjust seasoning as desired. Nutritional information per serving (1 cup): Calories 195 (67% from fat) / Carb. 11g / Pro. 4g / Fat 15g / Sat. Fat 8g / Chol. 40mg / Sod. 438mg Calc. 16mg / Fiber 2g 80