Roasted Red and Yellow Pepper Puree

Name: Roasted Red and Yellow Pepper Puree
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 4 oz butter; 3½ oz shallot; 1 oz garlic; 3 oz flour; 3 roasted red peppers; 12 oz chicken stock; 8 oz tomato concasse*; 12 oz heavy cream; 8 oz tomato juice; 1 teaspoon cumin; 1 tablespoon paprika; 1½ oz kosher salt; 1 oz white pepper; 2 oz Sriracha hot sauce; 4 oz butter; 2 oz shallot; 1 oz garlic; 1½ oz flour; 2 large Yellow Peppers; 6 oz corn kernels; 24 oz chicken stock; 6 oz heavy cream; 2½ oz lemon juice; 1 teaspoon saffron; 1 teaspoon ground coriander; 1 teaspoon white pepper; 1 tablespoon kosher salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings
10 servings
Course
Soup
Cuisine
American

Roasted Red and Yellow Pepper Puree

Iris Warren

Report

Balanced, flavorful, and enjoyable—this recipe has it all.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

For the Red Pepper Puree

4 oz butter
3½ 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
1½ 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
1½ oz flour
2 large Yellow Peppers roasted
6 oz corn kernels steamed
24 oz chicken stock well flavored
6 oz heavy cream
2½ oz lemon juice fresh squeezed
1 teaspoon saffron
1 teaspoon ground coriander
1 teaspoon white pepper
1 tablespoon kosher salt

Add to Shopping List

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.