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Title: Roasted Yellow Pepper And Roasted Tomato Soups With Cream
Yield: 6 Servings

Ingredients

           === FOR THE PEPPER SOUP ===
      3 tb Finely-chopped shallot
    1/2 ts Dried thyme; crumbled
      1 tb Unsalted butter
      6    Yellow bell peppers;
           -roasted, peeled,
           and chopped
  1 1/2 c  Low-salt chicken broth; plus
           - additional
           to thin the soup
    1/4 c  Heavy cream
           Fresh lemon juice; to taste
           === FOR THE TOMATO SOUP ===
      3 lb Plum tomatoes; quartered
           -lengthwise
      3 lg Garlic cloves; unpeeled
      3 tb Finely-chopped shallot
    1/2 ts Dried oregano; crumbled
      1 tb Unsalted butter
  1 1/2 c  Low-salt chicken broth; plus
           - additional
           to thin the soup
    1/4 c  Heavy cream
           Fresh lemon juice; to taste
           === FOR THE SERRANO CREAM
           -===
      3    Fresh serrano chilies;
           -seeded, chopped fine
      1 lg Garlic clove; mashed to
           -paste with
    1/2 ts Salt
    1/2 c  Creme fraiche or sour cream

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.

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@prodigy.net

04-12-1999

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Contributor: Sara Moulton

Preparation Time: 0:00

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