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COLLECTION: Pepper Soups
6
3
1
1
1
0
yellow bell peppers, roasted and chopped coarsely
shallots
thyme
tblsp unsalted butter
.5 cups chicken broth plus a little extra
tblsp
tsp
.5 cup
heavy cream
Instructions:
------------
-
In a heavy saucepan, melt the butter and saute the shallots with the
thyme until the shallots are soft. Add the chopped pepper and 1.5 c.
chicken broth. Simmer covered for 12-15 minutes, until peppers are very
soft. Puree in food processor. Pour back in saucepan and whisk in the
cream. Add chicken broth to get desired consistency (I added about an
extra tablespoon of broth). You can either use it now, or refrigerate
and reheat later.
2
-
. Tomato Soup:
--------------
Ingredients:
-
3
3
3
1
1
1
0
-----------
lbs Roma tomatoes
cloves garlic
tbsp shallots
tsp oregano
tbsp butter
.5 cups chicken broth plus a little extra
.5 cup heavy cream
Instructions:
------------
-
Quarter tomatoes. Place skin side down in two jelly roll pans. Put
garlic cloves in one of the pans, also. Bake at 350 degrees for 45
minutes. Cook shallots and oregano in butter, then add the tomatoes and
garlic (removed from cloves and crushed) and the 1.5 cups of chicken
broth. Simmer 15 minutes. Puree, then whisk in cream. Add chicken
broth to get desired consistency (should be same consistency as pepper
soup). Either refrigerate or use it now.
To Serve:
---------
Take two cups and half-way (or more) fill one with pepper soup and the
other with tomato soup. From opposite sides of the individual serving
bowl, pour the soups in simultaneously. You'll end up with yellow soup
in one half of the bowl and red in the other half. Then drizzle the top
with some heavy cream that has been beaten with chopped jalapeno and a
little garlic (strain it before drizzling). Beautiful, and it tastes
great, too!
http://www.cs.cmu.edu/~mjw/recipes/soup/pepper-soup-coll.html (3 of 4) [12/17/1999 12:04:26 PM]
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