Yellow-And-Red-Pepper Yin-Yang Soup Recipe

Name: Yellow-And-Red-Pepper Yin-Yang Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 3 yellow bell peppers, stemmed, seeded and coarsely chopped; 1/2 teaspoon ground cumin; 2 pinches sugar; 4 cups chicken or vegetable stock; 3 red bell peppers, stemmed, seeded and coarsely chopped; 1/4 dried red chipotle chili, or other smoked, dried chili to taste; 1 cup heavy cream; Kosher salt and freshly ground white pepper to taste; 1 tablespoon red flying-fish roe or salmon roe for garnish, or brunoise (tiny dice) of red bell pepper; 1 tablespoon sevruga caviar for garnish, or brunoise of yellow bell pepper; Chopped chives for garnish

Servings: persons

INGREDIENTS
3 yellow bell peppers, stemmed, seeded and coarsely chopped
1/2 teaspoon ground cumin
2 pinches sugar
4 cups chicken or vegetable stock
3 red bell peppers, stemmed, seeded and coarsely chopped
1/4 dried red chipotle chili, or other smoked, dried chili to taste
1 cup heavy cream
Kosher salt and freshly ground white pepper to taste
1 tablespoon red flying-fish roe or salmon roe for garnish, or brunoise (tiny dice) of red bell pepper
1 tablespoon sevruga caviar for garnish, or brunoise of yellow bell pepper
Chopped chives for garnish

1
PREPARATION
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1.
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In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool.
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2.
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Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture.
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3.
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Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
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4.
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Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: INGREDIENTS, 3 yellow bell peppers, stemmed, seeded and coarsely chopped, 1/2 teaspoon ground cumin, 2 pinches sugar, and more.

Yes, Yellow-And-Red-Pepper Yin-Yang Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow-And-Red-Pepper Yin-Yang Soup

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