Soup duo: Roasted Yellow Pepper Soup & Roasted Tomato Soup with Serrano Cream

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Step 1

Make the pepper soup: To roast the peppers, use a long handled fork and char peppers over an open flame until skins are blackened on all sides. Putting them under a broiler will achieve the same result and can be easier unless you have a very hot flame. The goal here is near total carbonization of the exterior. As it heats, the liquid just under the surface converts to steam, forcing the skin outwards and away from the flesh. This small area of air and water vapor just under the skin insulates the flesh underneath, preventing it from burning. After the peppers are completely blackened, transfer to a bowl, cover with saran 10-15 minutes. The loosened peel slips right off, leaving the flesh clean and un-charred, but infused with deep smoky flavor from the blackened skin. Avoid using water to remove the peel, as it will dilute the wonderful flavor of the roasted pepper. Seed and coarsely chop the peppers. In a heavy saucepan cook the shallots, thyme, salt and pepper to taste in the butter over moderately low heat, stirring, until shallots are soft but not browned. Add the coarse chopped peppers and broth and simmer the mixture, covered, for 12-15 minutes, or until the peppers are very soft. In a blender puree the soup in batches until it is smooth, forcing it as it is pureed through a fine sieve set over a pan. Alternatively, one could use a food mill as I have done and bypass the sieve part. Once done, whisk in the cream, lemon juice and salt and pepper to taste.

Step 2

Make the tomato soup: Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly roll pans, add the garlic to one of the pans, and bake the tomatoes and garlic in a preheated 350 degree F oven for 45 min to 1 hour, or until tomatoes are very soft and their skin is brown. Let the tomatoes and garlic cool. In a heavy saucepan, cook the shallots and oregano in the butter over moderately low heat, stirring, until shallots are soft but not browned. Add the tomatoes, garlic (skins discarded), and broth and simmer the mixture, covered for 15 minutes. Proceed as above for pepper soup using a blender and sieve or food mill. Once done, whisk in cream and lemon juice, and the salt and pepper to taste. Both soups should have the same consistency. Add additional broth to achieve that. Both soups can be made one day in advance, kept covered and chilled, and reheated before serving.

Step 3

Make the Serrano cream: In a blender, blend together the chilies, the garlic paste and the crème fraiche until the mixture is combined well. Be careful to not over blend or the cream may curdle. Force the mixture through a fine sieve set over a bowl. The Serrano cream may be made one day in advance, kept covered and chilled, and brought to room temperature before serving.

Step 4

To serve the soup: For each serving, ladle ½ C 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. Feel free to get decorative in the addition of the Serrano cream