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1
For Corn Soup:.
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2
Preheat oven to 375 degrees.
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3
Roast garlic until tender, about 5 minutes; transfer to medium saucepan.
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4
Add next 6 ingredients and bring to boil; reduce heat and simmer 10 minutes to blend flavors.
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5
Transfer to blender and puree thoroughly.
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6
Strain through fine sieve into saucepan.
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7
Add cream and simmer until thickened, about 5 minutes.
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8
Season to taste with salt.
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9
(Can be prepared 2 days ahead.
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10
Cool completely, cover and refrigerate.
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11
).
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12
For Red bell pepper Soup:.
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13
Combine all ingredients except cream and salt in medium saucepan and bring to a boil; reduce heat and simmer 10 minutes to blend flavors.
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14
Transfer to blender and puree thoroughly.
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15
Strain through fine sieve into saucepan.
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16
Add cream and simmer until thickened,about 5 minutes; season to taste with salt.
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17
(Can be prepared 2 days ahead.
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18
Cool,cover and refrigerate.
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19
).
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20
For Cilantro Creme Fraiche:.
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Bring water to boil in saucepan; add spinach and boil 1 minute.
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22
Drain; plunge spinach into ice water and let stand 1 minute; drain and squeeze dry.
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23
Transfer spinach to blender, add cilantro and milk and puree thoroughly.
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Strain mixture through fine sieve into bowl; whisk in creme fraiche.
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25
Cover and refrigerate until ready to serve.
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26
(Can be prepared 1 day ahead.
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27
).
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28
To serve;.
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29
Gently reheat both soups.
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30
Simultaneously ladle some each into each bowl.
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31
Drizzle with creme fraiche and serve immediately.
