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Roasted Yellow Pepper & Roasted Tomato Soup
Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Involved |
Ingredients
For yellow pepper soup:
6 yellow peppers
1 Tablespoon unsalted butter
2 large shallots, finely chopped
1 fennel bulb, finely chopped
1-1/2 teaspoons fresh thyme, chopped
1-3/4 cup gf chicken stock, plus additional stock to thin the soup
1/2 cup heavy cream
Fresh lemon juice to taste
For tomato soup:
3 pounds tomatoes, quartered lengthwise
3 garlic cloves, unpeeled
1 Tablespoon unsalted butter
2 large shallots, finely chopped
1-1/2 teaspoons fresh oregano, chopped
1-1-/2 cups gf chicken stock
1/4 cup heavy cream
Fresh lemon juice to taste
For jalapeño cream:
1/2 jalapeño pepper, seeded & chopped fine
1 large garlic clove, minced & mashed into a paste with 1/2 teaspoon salt
1/2 cup créme fraîche or sour cream |
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Directions
To make roasted yellow pepper soup:
Place peppers on a large baking sheet directly under broiler element. Turn peppers every 5 minutes until skins are blackened, about 15 minutes total. Transfer peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes or until cool enough to handle. Remove blackened skins, seeds and stems. Coarsely chop; set aside.
In a heavy saucepan heat 1 tablespoon butter over medium-low heat. Add shallots, fennel and thyme. Cook until shallots and fennel are very soft. Add bell peppers, 1-1/2 cups chicken stock and simmer mixture, covered, for 15 minutes.
In batches, puree mixture in a blender or food processor until smooth.
Force puree through a fine sieve set over a clean saucepan. Whisk in 1/2 cup cream and remaining 1/4 cup chicken stock (or more if the soup needs to be thinned). Season to taste with salt, freshly ground black pepper and fresh squeezed lemon juice.
The soup can be prepared 1 day in advance - cover and refrigerate. Re-warm over low heat, stirring frequently.
To make the roasted tomato soup:
Preheat oven to 350°F.
Spread tomatoes on a large jelly roll pan lined with aluminum foil, adding unpeeled garlic cloves to pan.
Bake tomatoes and garlic for about an hour or until tomatoes are very soft and skins are dark brown. Let tomatoes cool in pan, on a rack.
In a heavy saucepan melt 1 tablespoon unsalted butter over medium-low heat. Add shallots and oregano; saute until tender.
Meanwhile, peel roasted garlic cloves; adding garlic, tomatoes, and 1-1/2 cups chicken stock to shallot mixture. Simmer, covered, for 15 minutes.
Working in batches, puree mixture in a food processor or blender until smooth.
Force puree through a fine sieve into a clean saucepan. Whisk in 1/4 cup cream. Season to taste with salt, freshly ground black pepper and fresh squeezed lemon juice.
The soup may be prepared 1 day ahead of time. Cover and refrigerate. Re-heat over low heat, stirring frequently.
To make the jalapeño cream:
In a small bowl, mix together jalapeño pepper, garlic paste and créme fraîche or sour cream. Cover and refrigerate for 2 hours.
Force mixture through a fine sieve over a small bowl. (This can be done 1 day ahead of time. Let cream come to room temperature before serving.)
To serve, ladle 1/2 cup of each soup into 2 glass measuring cups. Pour soups simultaneously into shallow soup bowls from opposite sides of bowls. Drizzle jalapeño cream over each serving. |
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Tips
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This is an incredibly delicious soup, perfect for a very special occasion. |
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