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+ servings

Roasted Red and Yellow Pepper Puree

Prep Time30 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: American
Servings: 10 servings

Ingredients

For the Red Pepper Puree

  • 4 oz butter
  • oz shallot diced
  • 1 oz garlic minced
  • 3 oz flour
  • 3 roasted red peppers
  • 12 oz chicken stock well flavored
  • 8 oz tomato concasse*
  • 12 oz heavy cream
  • 8 oz tomato juice
  • 1 teaspoon cumin
  • 1 tablespoon paprika
  • oz kosher salt
  • 1 oz white pepper
  • 2 oz Sriracha hot sauce you can pick this up at most gourmet shops these days.

For the Yellow Pepper Puree

  • 4 oz butter
  • 2 oz shallot diced
  • 1 oz garlic
  • oz flour
  • 2 large yellow peppers roasted
  • 6 oz corn kernels steamed
  • 24 oz chicken stock well flavored
  • 6 oz heavy cream
  • oz lemon juice fresh squeezed
  • 1 teaspoon saffron
  • 1 teaspoon ground coriander
  • 1 teaspoon white pepper
  • 1 tablespoon kosher salt

Instructions

  • For the Red Pepper Puree
  • In a suitable sized saucepot, working with the first listing of ingredients, melt the butter and sauté the shallots and garlic. Once softened, add the flour and stir to make a blonde roux.
  • Add the roasted red peppers, stock, concasse and tomato juice, bring to a boil.
  • Reduce to a simmer and add the cream, spices, and sriracha.
  • Run the entire mixture through a food processor until thoroughly pureed. Bring to a simmer and adjust seasonings as necessary.

For the Yellow Pepper Puree

  • In a fresh sauce pot, working with the second listing of ingredients, melt the butter, and sauté the shallots and garlic. Add the flour and stir to make a blonde roux.
  • Add the yellow pepper, corn, and stock. Bring to a boil, and reduce heat and add cream.
  • Add saffron, coriander, salt, white pepper, and lemon juice. Bring to a simmer.
  • Run this mixture through the food processor until finely pureed. Bring back to a simmer and reduce to match consistency of the red pepper half.
  • It is vital that the consistency of the two soups be the same at this point. Portion by placing a 4 oz ladle of each soup into a suitable bowl at the same time, from opposite sides.

Notes

*tomato concasse is fresh tomato peeled, seeded and coarsely chopped up. 8 oz comes from 1 medium sized tomato.