Ingredients
2 cups white wine
1 onion, finely chopped
5 red peppers, roasted
2 cups celery
1 tablespoon garlic, minced
2 plum tomatoes
1/4 cup tomato paste
2 cups chicken broth
2 tablespoons dried thyme
1/4 teaspoon white pepper
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Heat wine in large heavy soup pot over medium heat. Add onion, red peppers, and celery. Cook and stir for 3 minutes. Stir in garlic. Cook 2 more minutes, adding more wine if necessary. 2. Add tomatoes, tomato paste, and broth, cover and bring to a boil. Reduce heat and simmer for 25 minutes. 3. Puree soup in a food processor. Return to pan, add seasonings, and heat through.
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French-engineered grinding mechanism — lifetime pepper mill
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Professional-grade blender — silky purees, hot soups, nut butters
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising