Roasted Yellow Pepper Soup And Roasted Tomato Soup with Pt 1

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Top-ranked recipe named "Roasted Yellow Pepper Soup And Roasted Tomato Soup with Pt 1"

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Try this Roasted Yellow Pepper Soup And Roasted Tomato Soup with Pt 1 recipe, or contribute your own. "Chicken" and "March" are two tags used to describe Roasted Yellow Pepper Soup And Roasted Tomato Soup with Pt 1.


Ingredients

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3 Fresh serrano chilies or
1 tb Unsalted butter
; gloves)
1 lg Garlic clove; minced and
FOR THE TOMATO SOUP
1 1/2 c Low-salt chicken broth plus
; lengthwise
3 tb Finely chopped shallot
1/2 ts Dried thyme; crumbled
; thin the soup
3 lb Plum tomatoes; quartered
; to a paste with 1/2
1/2 ts Dried oregano; crumbled
1 tb Unsalted butter
1/4 c Heavy cream
FOR THE SERRANO CREAM
FOR THE PEPPER SOUP
; fine (wear rubber
; thin the soup
3 Unpeeled large garlic cloves
; teaspoon salt
; follows) and
Fresh lemon juice to taste
Fresh lemon juice to taste
3 tb Finely chopped shallot
; (about 6 cups)
1/4 c Heavy cream
1 1/2 c Low-salt chicken broth plus
1/2 c Creme fraiche or sour cream
6 Yellow bell peppers; roasted
; chopped coarse

Original recipe makes 1 servings

Servings  

Preparation

To roast peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.) Make the pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately 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 pan, cleaned, 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 350F. 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, salt and pepper to taste in the butter over moderately 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 pan, cleaned, 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 overblend 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. continued in part 2

Calories Per Serving: 1634 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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