Roasted Yellow Pepper And Roasted Tomato Soups With Cream

Recipe Ingredients

		For The Pepper Soup
3 tablespoons	45ml	Finely-chopped shallot
1/2 teaspoon	2.5ml	Dried thyme - crumbled
1 tablespoon	15ml	Unsalted butter
6		Yellow bell peppers - roasted, peeled,
		And chopped
1 1/2 cups	355ml	Low-salt chicken broth - plus additional
		To thin the soup
1/4 cup	59ml	Heavy cream
		Fresh lemon juice - to taste
		For The Tomato Soup
3 lbs	1362g / 48oz	Plum tomatoes - quartered lengthwise
3 lbs	1362g / 48oz	Garlic cloves - unpeeled (large)
3 tablespoons	45ml	Finely-chopped shallot
1/2 teaspoon	2.5ml	Dried oregano - crumbled
1 tablespoon	15ml	Unsalted butter
1 1/2 cups	355ml	Low-salt chicken broth - plus additional
		To thin the soup
1/4 cup	59ml	Heavy cream
		Fresh lemon juice - to taste
		For The Serrano Cream
3		Fresh serrano chilies - seeded, chopped fine
1		Garlic clove - mashed to paste with (large)
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Creme fraiche or sour cream

Recipe Instructions

Make the pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.

In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the tomato soup: Spread the tomatoes, skin-side down, in one layer in 2 foil-lined jelly roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350 degree oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks.

In a heavy saucepan cook the shallot, the oregano, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.

Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the creme

fraiche until the mixture is combined well. (Be careful not to over blend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.

To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-1A09/1A10)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.