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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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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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