Swirl Of Roasted Red And Yellow Pepper Soup With Shrimp Dump

Recipe Ingredients

		Yellow Pepper Soup
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	27g / 1oz	Chopped carrots
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped garlic
6		Medium-large yellow bell peppers - seeded, chopped
6 cups	1422ml	Chicken stock
1 cup	237ml	Heavy cream
		Red Pepper Soup
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
1/4 cup	27g / 1oz	Chopped carrots
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Chopped garlic
6		Medium-large red bell peppers - roasted, cleaned,
		And chopped
4 cups	948ml	Chicken stock
		Garnish
1		Shrimp Filled Dumplings - (see recipe)
24		Wonton wrappers
1		Crunchy Asian Slaw - (see recipe)
1/4 cup	4g / 0.1oz	Fresh cilantro sprigs

Recipe Instructions

Either roast the peppers on the stove or rub with olive oil, season with salt and pepper and place on a baking sheet and roast in the oven at 400 degrees for 35 to 40 minutes.

For the Yellow Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to saute for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, and stir in the cream. Taste and reseason if necessary.

For the Red Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to saute for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, taste and reseason if necessary.

To serve, ladle the Yellow Pepper Soup into each serving bowl. Swirl the Roasted Red Pepper Soup into the Yellow Pepper Soup. Garnish each soup with 3 of the dumplings, some of the Crunchy Asian Slaw and sprig of cilantro.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D12) - from the TV FOOD - NETWORK

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