YELLOW-AND-RED-PEPPER YIN-YANG SOUP
Provided by Molly O'Neill
Categories lunch, soups and stews, appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 6 grams
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