Chef
One:
Make red pepper soup: wash red peppers, remove
seeds and ribs and dice; do the same with the Jalapeno
pepper, but mince it. Chop onions and basil; mince
garlic. Peel, seed, and chop red tomato. Measure oil
and dry herbs.
Chef
Two:
Make yellow pepper soup: wash yellow peppers,
remove seeds and ribs and dice; do the same with the
Jalapeno pepper, but mince it. Chop onions and basil;
mince garlic. Peel, seed, and chop yellow tomato. Measure
oil and dry herbs.
Chef
One:
Heat half the oil over medium heat, add onions,
fennel seed, thyme, bay leaf, garlic, and ½ teaspoon
salt. Sauté until onions are soft. Add red peppers, ½ teaspoon
salt, and Jalapeno. Sauté on low heat until very soft,
about 45 minute, stirring often. Add 3 cups of stock,
red tomato, and basil, whisking until smooth. Cook
over medium heat another 15 minutes. Puree in blender
or food processor, strain through a fine strainer.
Return to pan, adjust seasoning, and add splash of
Sambuca or Pernod.
Chef
Two:
Heat half the oil over medium heat, add onions,
fennel seed, thyme, bay leaf, garlic, and ½ teaspoon
salt. Sauté until onions are soft. Add yellow peppers, ½ teaspoon
salt, and Jalapeno. Sauté on low heat until very soft,
about 45 minute, stirring often. Add 3 cups of stock,
yellow tomato, and basil, whisking until smooth. Cook
over medium heat another 15 minutes. Puree in blender
or food processor, strain through a fine strainer.
Return to pan, adjust seasoning, and add splash of
Sambuca or Pernod.
To serve: To get the Ying Yang effect, pour red
and yellow soups from two separate pitchers concurrently
into the same bowl or martini glass. Add a swirl of lime-scented
crème fraîche with a few springs of chives for garnish.
Tips:
How to peel a tomato: Heat in a microwave, or put in
boiling water; skin will come off easily.
If a yellow tomato is not available, it can be omitted.
Stick to the cooking time of the peppers to bring out
their wonderful flavor.
Bon Appetit!
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Cooking for Couples
