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Roasted Red and Yellow Pepper Puree
5 from 3 votes

Roasted Red and Yellow Pepper Puree

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

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

Ingredients

For the Red Pepper Puree
  • 4 oz butter
  • 3½ oz shallot diced
  • 1 oz garlic minced
  • 3 oz flour
  • 3 red bell pepper roasted
  • 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

Instructions

    Cup of Yum
  1. For the Red Pepper Puree
  2. 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.
  3. Add the roasted red peppers, stock, concasse and tomato juice, bring to a boil.
  4. Reduce to a simmer and add the cream, spices, and sriracha.
  5. 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
  1. 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.
  2. Add the yellow pepper, corn, and stock. Bring to a boil, and reduce heat and add cream.
  3. Add saffron, coriander, salt, white pepper, and lemon juice. Bring to a simmer.
  4. 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.
  5. 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.

Notes

  • *tomato concasse is fresh tomato peeled, seeded and coarsely chopped up. 8 oz comes from 1 medium sized tomato.