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Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream Recipe

Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream Recipe

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Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream

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Ingredients

Count

Nutrition

474

Calories

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Ingredients:

Serving

3 tbsp finely chopped shallot
1/2 tsp dried thyme, crumbled
1 tbsp unsalted butter
6 yellow bell peppers , roasted (procedure follows) and chopped coarse (about 6 cups)
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
3 lb plum tomatoes , quartered lengthwise
3 unpeeled large garlic cloves
3 tbsp finely chopped shallot
1/2 tsp dried oregano, crumbled
1 tbsp unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
fresh lemon juice to taste
3 fresh serrano chilies or jalapenos, seeded and chopped fine (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with 1/2 tsp salt
1/2 cup creme fraiche or sour cream

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 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, 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 350°F. 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 orégano, 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 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, 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 créme 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. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	473.9 Kcal (1984 kJ)
Calories from fat	258.91 Kcal
		% Daily Value*
Total Fat	28.77g	44%
Cholesterol	62.58mg	21%
Sodium	647.17mg	27%
Potassium	1592.64mg	34%
Total Carbs	44.01g	15%
Sugars	30.23g	121%
Dietary Fiber	10.07g	40%
Protein	9.45g	19%
Vitamin C	445mg	742%
Vitamin A	9.6mg	319%
Iron	161.4mg	897%
Calcium	127mg	13%

Amount Per 100 g
Calories	37.73 Kcal (158 kJ)
Calories from fat	20.61 Kcal
		% Daily Value*
Total Fat	2.29g	44%
Cholesterol	4.98mg	21%
Sodium	51.53mg	27%
Potassium	126.8mg	34%
Total Carbs	3.5g	15%
Sugars	2.41g	121%
Dietary Fiber	0.8g	40%
Protein	0.75g	19%
Vitamin C	35.4mg	742%
Vitamin A	0.8mg	319%
Iron	12.9mg	897%
Calcium	10.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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