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1
****Either roast the peppers on the stove or rub with olive oil, season with salt and pepper and place on a baking sheet and roast in the oven at 400 degrees F for 35 to 40 minutes.
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2
For the Yellow Pepper Soup: In a saucepan over medium heat, add the oil.
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3
When the oil is hot, add the onions, celery, and carrots.
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4
Season with salt and pepper.
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Saute for 2 minutes.
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Stir in the garlic and peppers.
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7
Season with salt and pepper.
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Continue to saute for 2 minutes.
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Add the chicken stock and bring to a boil.
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10
Reduce the heat to medium-low and simmer for 30 minutes.
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11
Using a hand-held blender, puree the soup until smooth.
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12
Remove from the heat and strain through a sieve into a clean saucepan.
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13
Place back over the heat, and stir in the cream.
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14
Taste and reseason if necessary.
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15
For the Red Pepper Soup: In a saucepan over medium heat, add the oil.
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16
When the oil is hot, add the onions, celery, and carrots.
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17
Season with salt and pepper.
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18
Saute for 2 minutes.
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19
Stir in the garlic and peppers.
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20
Season with salt and pepper.
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21
Continue to saute for 2 minutes.
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22
Add the chicken stock and bring to a boil.
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23
Reduce the heat to medium-low and simmer for 15 minutes.
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24
Using a hand-held blender, puree the soup until smooth.
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25
Remove from the heat and strain through a sieve into a clean saucepan.
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26
Place back over the heat, taste and reseason if necessary.
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27
For the garnish: Place a spoonful of the shrimp filling in the center of each wonton wrapper.
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28
Lightly wet the edges of the wrappers with water.
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Fold the wrapper over the filling, forming a triangle and seal completely.
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30
Preheat the fryer.
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31
Fry the wontons in batches until golden brown, about 2 minutes.
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32
Remove and drain on paper towels.
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33
Season with salt.
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34
To serve, ladle the Yellow Pepper Soup into each serving bowl.
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35
Swirl the Roasted Red Pepper Soup into the Yellow Pepper Soup.
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36
Garnish each soup with 3 of the dumplings, some of the slaw and sprig of cilantro.
