• 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.