Instructions: |
|||||
01 Place rack in the upper third of the oven and preheat oven to 390 ° F. |
|||||
02 Place whole red bell peppers in a dish. Drizzle with 2 tbsps olive oil and rotate to lightly coat each pepper in oil. |
|||||
03 Roast for 15 mins until blackened on the top. |
|||||
04 Remove from the oven and flip each pepper. Roast for another 15 mins until the other side is also softened and blackened. |
|||||
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. |
|||||
06 When cool, remove the stem and all the seeds and the charred red pepper skin. Discard. |
|||||
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. |
|||||
|
EXCLUSIVE OFFER
Enjoy a complimentary bottle of wine and box of chocolates as you delight in the sights and sounds of the river
|
Sail Date Ship Name Itinerary
10 / 11 / 2026 Avalon Poetry II
11-Day Burgundy & Provence with 2 Nights in French Riviera
10 / 24 / 2026 Avalon Illumination 9-Day Danube Dreams Westbound
10 / 27 / 2026 Avalon Tapestry II 16-Day Grand France Southbound
11 / 17 / 2026 Avalon View 9-Day Romantic Rhine
4 / 4 / 2027 Avalon Poetry II
|
PARTICIPATING SAILINGS:
17-Day Grand France with 2 Nights in French Riviera
4 / 6 / 2027 Avalon Poetry II 9-Day Burgundy & Provence
10 / 15 / 2027 Avalon Imagery II 17-Day Enchanted Europe( Westbound)
|
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
|
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.
|