Yellow-and-Red-Pepper Yin-Yang Soup

Name: Yellow-and-Red-Pepper Yin-Yang Soup
Yield: 6 servings
Ingredients: 3 yellow bell peppers, stemmed, seeded and coarsely chopped; ½ teaspoon ground cumin; 2 pinches sugar; 4 cups chicken or vegetable stock; 3 red bell peppers, stemmed, seeded and coarsely chopped; ¼ 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

By Molly O’Neill

Published September 18, 1999

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: Food; All Tarted Up

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Ingredients

Yield:6 servings

3 yellow bell peppers, stemmed, seeded and coarsely chopped
½ teaspoon ground cumin
2 pinches sugar
4 cups chicken or vegetable stock
3 red bell peppers, stemmed, seeded and coarsely chopped
¼ 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

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
Place both pans over medium-low heat and stir ½ cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
Step 4
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 ½ cup yellow soup into a cup with a spout. Pour ½ 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 ½ teaspoon red caviar (or brunoise of red pepper). Garnish red half with ½ teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.