Instructions : |
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01 Place rack in the upper third of the oven and preheat oven to 390 ° F . |
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02 Place whole red bell peppers in a dish . Drizzle with 2 tbsps olive oil and rotate to lightly coat each pepper in oil . |
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03 Roast for 15 mins until blackened on the top . |
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04 Remove from the oven and flip each pepper . Roast for another 15 mins until the other side is also softened and blackened . |
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05 Remove from the oven and immediately cover pan in foil . Allow to steam for 10 mins . Uncover and let the peppers rest until cool enough to handle . |
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06 When cool , remove the stem and all the seeds and the charred red pepper skin . Discard . |
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07 Place a large pot over medium heat . Add the remaining olive oil , onions and garlic and cook until the onions are softened and translucent , about 5 mins . |
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EXCLUSIVE OFFER
Enjoy a complimentary bottle of wine and box of chocolates as you delight in the sights and sounds of the river
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Sail Date Ship Name Itinerary
7 / 17 / 2024 Avalon Passion
7 / 19 / 2024 Avalon Passion
10 / 10 / 2024 Avalon Imagery II
10 / 14 / 2024
10 / 19 / 2024
Avalon Expression
Avalon Illumination
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10 / 22 / 2024 Avalon Poetry II
PARTICIPATING SAILINGS :
11-Day German Grandeur with 2 Nights in Munich for Beer Enthusiasts
9-Day German Grandeur for Beer Enthusiasts
8-Day The Rhine & Moselle for Wine Lovers : Canals , Vineyards & Castles
16-Day Rhine & Rhône Revealed with 1 Night in Amsterdam for Wine Lovers
10-Day Danube Dreams for Wine Lovers with 2 Nights in Prague
10-Day Burgundy & Provence with 2 Nights in Nice for Wine Lovers
11 / 12 / 2024 Avalon Tapestry II 15-Day Grand France for Wine Lovers
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Ingredients :
4 large red bell peppers 4 tbsp olive oil , divided 1 medium onion , chopped 2 cloves garlic , minced 2 carrots , peeled and chopped 2 celery sticks , trimmed and sliced 3 tbsp fresh parsley , coarsely chopped 1 tbsp ground cumin ½ tsp garam masala
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08 Add the carrots , celery and parsley . Cook for 3 mins more .
09 Add the cumin , garam masala and bay leaf . Stir to combine .
10 Add the roasted peppers and the stock , turn the heat to low , place a lid on the pot and simmer for 20 mins or until the carrots and celery are softened through .
11 Remove the pan from the heat and use an immersion blender to blend the soup mixture smooth .
12 Stir in heavy cream and season with salt and pepper to taste .
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