INGREDIENTS

INSTRUCTIONS

Make the pepper soup: In a heavy saucepan cook the shallot, the  thyme,
and salt and pepper to taste in the butter over medium-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 puree the
soup in batches until it is very smooth, forcing it as it is pureed
through a fine sieve set over the cleaned pan, 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 degree  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 oregano,  and salt and
pepper to taste in the butter over medium-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 puree the soup in  batches until it is very
smooth, forcing it as it is pureed through a  fine sieve set over the
cleaned pan, 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 creme
fraiche until the mixture is combined  well. (Be careful not to over
blend 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. This
recipe yields 6 servings.  Comments: The original recipe title as
listed is "Roasted Yellow  Pepper Soup And Roasted Tomato Soup With
Serrano Cream".  Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-1A09/1A10)  Formatted for MasterCook by Joe Comiskey, aka MR MAD -
MAD-SQUAD@prodigy.net  04-12-1999  Recipe by: Sara Moulton  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 357
Calories From Fat: 253
Total Fat: 28.6g
Cholesterol: 78mg
Sodium: 1287.7mg
Potassium: 912.2mg
Carbohydrates: 19.4g
Fiber: 2.6g
Sugar: 4.8g
Protein: 9.3g