YumYum Divas YumYum Recipes: Roasted Yellow Pepper Soup & Roasted Tomato Soup with Seranno Cream, contributed by TwinLakesChef

Contributed by: TwinLakesChef

Additional Credits for Recipe

From Gourmet Magazine, March 1993 pg. 131 “A Southwestern Dinner”

Note from the Diva

Note: We did this for our dinner club back in the 90's ~ KILLER presentation and so tasty!

List of Ingredients

Pepper Soup 6 Yellow Bell Peppers 1 T butter 3 T minced shallots 1/2 tsp dried thyme Salt & Pepper to taste 1 1/2 cups low-salt chicken broth 1/4 cup heavy cream fresh lemon juice Tomato Soup 3 lb. plum tomatoes 3 unpeeled large garlic cloves 3 T finely chopped shallots 1/2 dried oregano 1 T butter 1/4 c heavy cream fresh lemon juice Seranno Cream 3 fresh seranno chilies or jalapenos, seeded & chopped 1 large garlic clove, minced, and mashed to a paste with 1/2 tsp salt 1/2 cup sour cream

Preparation

Yellow Bell Pepper Soup Roast 6 yellow bell peppers; lay on cookie sheet and put under broiler, rotating till blackened; take out and put in a plastic bag to sweat and cool. When cool, peel under cold water and remove the seeds. In heavy pan cook over low heat till soft: 1 T butter 3 T finely minced shallots ½ tsp. dried thyme salt & pepper to taste Add 6 yellow bell peppers that have been roasted 1 ½ cups low-salt chicken broth Simmer 12-15 minutes until peppers are very soft Puree in blender in batches till smooth Force through a fine sieve set over a pan Whisk in ¼ cup heavy cream & enough additional broth to reach desired consistency. Add fresh lemon juice to taste as well as salt & pepper. (may be made one day in advance, kept covered, chilled & reheated) Roasted Tomato Soup Spread 3 lb. plum tomatoes, quartered lengthwise Skin side down, in one layer in to foil-lined jellyroll pans, Add 3 unpeeled large garlic cloves Bake 350 degrees 45 minutes to one hour until tomatoes are very soft and skin dark brown Let this cool in the pans on the rack in oven. In heavy sauce pan sauté till soft: 3 T finely chopped shallots ½ tsp. dried oregano 1 T butter Add Roasted tomatoes Garlic, skins discarded 1 ½ cups chicken broth Simmer mixture covered, 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 a clean pan and whisk in 1/4 cup heavy cream Add fresh lemon juice to taste and salt & pepper. (The soup may be made one day in advance, kept covered and chilled and reheated) Serrano Cream In a blender, blend together: 3 fresh serrano chilies or jalapenos, seeded or chopped 1 large garlic clove, minced, and mashed to a paste with ½ tsp. salt ½ cup sour cream Force mixture through a fine sieve. (The serrano cream may be made one day in advance, kept covered and chilled, and brought to room temperature before serving.) To Serve For each serving, ladle ½ cup of each soup into to 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.

Cooking Time & Temperature

Instructions in prep; best to make these soups ahead of time for a less stressful presentation.

Number of Servings: 6-8 servings

Cookbook Category
Soup-Hot

Special Equipment Needed: Blender or Food Processor

General Cooking/Prep Method
Roast
Saute
Simmer

Recipe Type - Categories
Southwestern Cuisine

Extra Features of Recipe
Difficulty Level-Extreme Cuisine
Gourmet
Wickedlly Good!

Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club

Tested & Approved Recipe
Yes!