Roasted yellow pepper and roasted tomato soups with cream

6 servings

Ingredients

Quantity Ingredient
=== FOR THE PEPPER SOUP ===
3 tablespoons Finely-chopped shallot
½ teaspoon Dried thyme; crumbled
1 tablespoon Unsalted butter
6 Yellow bell peppers; roasted, peeled,
And chopped
1½ cup Low-salt chicken broth; plus additional
To thin the soup
¼ cup Heavy cream
Fresh lemon juice; to taste
=== FOR THE TOMATO SOUP ===
3 pounds Plum tomatoes; quartered
; lengthwise
3 larges Garlic cloves; unpeeled
3 tablespoons Finely-chopped shallot
½ teaspoon Dried oregano; crumbled
1 tablespoon Unsalted butter
1½ cup Low-salt chicken broth; plus additional
To thin the soup
¼ cup Heavy cream
Fresh lemon juice; to taste
=== FOR THE SERRANO CREAM ===
3 Fresh serrano chilies; seeded, chopped
; fine
1 large Garlic clove; mashed to paste
; with
½ teaspoon Salt
½ cup Creme fraiche or sour cream

Directions

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 1½ 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 ½ 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 ½ 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.

Comments: The original recipe title as listed is "Roasted Yellow Pepper Soup And Roasted Tomato Soup With Serrano Cream".

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-1A09/1A10) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...

04-12-1999

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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