Roasting red bell peppers is a snap in the convection oven because the heat can be so intense that the skin on the peppers chars without cooking the flesh. Pureed and thinned with chicken stock, they turn into a stunning and flavorful soup.

　　

Ingredients

makes 6 to 8 servings

　　6 red bell peppers

　　1 large sweet onion, cut into 1-inch chunks

　　2 garlic cloves

　　1 celery stalk, cut into 1-inch chunks

　　1 medium carrot, finely diced

　　1 medium red potato, scrubbed and cut into 1-inch chunks

　　1 tablespoon olive oil

　　5 cups chicken broth

　　Salt and freshly ground black pepper

　　

Step 1

Position the oven racks so they are evenly spaced. Preheat the oven to convection roast at 500°F, and roast the peppers (see page 131).

　　

Step 2

When the peppers are done, lower the oven temperature to 450°F. Combine the onion, garlic, celery, carrot, and potato in a large bowl. Add the olive oil and toss until the vegetables are coated. Pour the vegetables onto the foil-covered baking pan used for the peppers and spread them in an even layer.

　　

Step 3

Roast for 15 to 20 minutes or until the vegetables are tender and slightly browned on the edges.

　　

Step 4

In a food processor fitted with the steel blade or a blender, puree the vegetables with the peppers in batches, adding the chicken broth to each batch as needed. Transfer the puree to a large bowl. Add salt and pepper to taste. Serve hot or chill for at least 2 hours.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.