Crazy Pepper Soup Duet

Recipe Ingredients

		Red Soup
2		Red peppers - roasted, peeled,
		Seeded, cored, and chopped
6		Canned tomatoes - with juice
1		Garlic clove - minced
1		Paprika
1/4 teaspoon	1.3ml	Cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 tablespoon	15ml	Lemon juice
		Yellow Soup
3		Yellow peppers - roasted, peeled,
		Seeded, cored, and chopped
1		Potato - cubed (small)
2 cups	474ml	Vegetable or chicken stock
1/2 teaspoon	2.5ml	Saffron - heated in metal
		Spoon over the burner until it's brittle
1/3 teaspoon	1.7ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/2 cup	118ml	Whipping cream
		Milk - to thin

Recipe Instructions

For the red soup: Combine red peppers with tomatoes and juice in a medium saucepan. Add garlic, paprika, cumin, salt, and pepper and bring to a boil. Reduce heat and simmer for 30 minutes.

Puree until very smooth, return to pan, stir in lemon juice, and keep warm until ready to serve. (Alternately, chill until very cold in the refrigerator until ready to serve.)

For the yellow soup: Combine peppers, potato, stock, crushed saffron, salt, and pepper in a medium saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes -- until the potatoes are tender.

Puree until very smooth, mix in cream, then add milk until the soup is approximately the same consistency as the red soup. Return to the pan and keep warm until ready to serve. (Contrariwise, refrigerate until very cold.)

The Duet: When ready to serve, adjust seasoning of both soups, depending on how it tastes hot or cold. Then, in a flat soup bowl, simultaneously pour the soups from different containers on opposite sides of it (about 1/2 to 3/4 cup of each), until they meet in the middle. Then, with a sharp knife point, slice the red soup a few times into the yellow soup, to make an abstract design that pleases you. Garnish with a single cilantro or parsley sprig.

This recipe yields ?? servings.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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