Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream
This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl—try each one separately, but be sure to stir them together to get the full experience.
Recipe information
Yield
Makes 6 servings
Ingredients
FOR PEPPER SOUP
FOR TOMATO SOUP
FOR SERRANO CREAM
Preparation
MAKE PEPPER SOUP
Step 1
In a heavy saucepan, cook the shallots, thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are 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.
Step 2
In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and enough additional broth to reach the desired consistency. Add the lemon juice and salt and pepper to taste.
MAKE TOMATO SOUP
Step 3
Preheat the oven to 350°F. Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.
Step 4
In a heavy saucepan, cook the shallots, oregano, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the tomatoes, garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes.
Step 5
In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and additional broth if necessary (both soups should have the same consistency). Add the lemon juice and salt and pepper to taste.
MAKE SERRANO CREAM
Step 6
In a blender, blend the chiles, garlic paste, and crème fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl.
SERVE SOUP
Step 7
For each serving, ladle 1/2 cup of each soup into 2 glass measuring cups, then pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. Drizzle some of the serrano cream over each serving.
DO AHEAD
Step 8
The SOUP may be made 1 day in advance, kept covered and chilled, and reheated.
Step 9
The SERRANO CREAM may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
COOK’S NOTE
Step 10
Use a long-handled fork to char the PEPPERS over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat. Turn them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end; cut off the tops and discard the seeds and ribs.
