Elaborate and phenomenal!
I've found that the yellow peppers can be broiled as follows:
1) Preheat upper broiler
2) Wash and dry peppers
3) Brush with vegetable or olive oil
4) Broil for 5 minutes, then turn. Repeat 4 times to brown/blacken all sides of the peppers
5) Place them in a paper grocery bag for at least 30 minutes to sweat the skin
6) Peel off skin when cool; slice in half and remove seeds. If you must run them under water to get the seeds out, do so very sparingly -- a lot of good flavor will get diluted the more you run water over them.
Make the yellow 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.
One of the most beautiful presentations at the table you can imagine. But allow a good three hours of prep... Luckily the soups can be made the day ahead and refrigerated. Do not apply the garnishes and herbs until reheating, however.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (611g)|
|Recipe Makes: 6|
|Calories from Fat: 282 (72%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 84.6mg||26 %|
|Sodium 316.5mg||11 %|
|Potassium 1137.4mg||30 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 20.8g|
|Protein 6.8g||10 %|
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Calories per serving: 389
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