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Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon 2 1/2ml Dried thyme - crumbled

  2. 6 Yellow bell peppers - roasted, peeled, And chopped

  3. 1/4 cup 59ml Heavy cream Fresh lemon juice - to taste For The Tomato Soup

  4. 3 lbs 1362g / 48oz Plum tomatoes - quartered lengthwise

  5. 3 lbs 1362g / 48oz Garlic cloves - unpeeled (large)

  6. 3 tablespoons 45ml Finely-chopped shallot

  7. 1/2 teaspoon 2 1/2ml Dried oregano - crumbled

  8. 1 tablespoon 15ml Unsalted butter

  9. 1 1/2 cups 355ml Low-salt chicken broth - plus additional To thin the soup

  10. 1/4 cup 59ml Heavy cream Fresh lemon juice - to taste For The Serrano Cream

  11. 3 Fresh serrano chilies - seeded, chopped fine

  12. 1 Garlic clove - mashed to paste with (large)

  13. 1/2 teaspoon 2 1/2ml Salt

  14. 1/2 cup 118ml Creme fraiche or sour cream

Instructions Jump to Ingredients ↑

  1. Recipe 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.

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