Roasted Yellow Pepper Soup And Roasted Tomato Soup With P

INGREDIENTS

INSTRUCTIONS

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 puree the soup in batches
until  it is very smooth, forcing it as it is pureed 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 oregano, 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  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  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  creme fraiche 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.  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 1195
Calories From Fat: 707
Total Fat: 79.8g
Cholesterol: 224.1mg
Sodium: 8434.1mg
Potassium: 4300.3mg
Carbohydrates: 77.6g
Fiber: 19.2g
Sugar: 33g
Protein: 55.3g