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Ingredients: 1 pepper soup 3 shallot; finely chopped 1/2 Teaspoon(s) dried thyme; crumbled 1/16 Cup(s) butter 6 yellow pepper; roasted, chopped 1 1/2 Cup(s) chicken broth 1/4 Cup(s) heavy cream 1 Teaspoon(s) lemon juice; to taste 1 tomato soup 3 Pound(s) plum tomatoes; quartered lengthwise 3 cloves unpeeled garlic 1/2 Teaspoon(s) dried oregano; crumbled 1 serrano cream 3 serrano pepper; finely chopped 1 clove garlic; minced and mashed with 869/10000 Ounce(s) salt 1/2 creme fraiche Directions: To roast peppers: Using a long-handled fork 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, turning 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. (Wear rubber gloves when handling chilies.) Make the pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately 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 pure the soup in batches until it is very smooth, forcing it as it is pured through a fine sieve set over the pan, cleaned, 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 350F. 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 organo, salt and pepper to taste in the butter over moderately 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 pure the soup in batches until it is very smooth, forcing it as it is pured through a fine sieve set over the pan, cleaned, 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 crme frache until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine s ieve 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. Contributor: Gourmet March 1993
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