Corn and Red Bell Pepper Soups With Cilantro Creme Fraiche |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This soup is a real show stopper- perfect for a dinner party when you want to impress! Both of the soups and the creme fraiche can be made ahead. From a September 1986 issue of Bon Appetit in the Cooking Class section. The recipe is from Chef Stephan Pyles of the Routh Street Cafe in Dallas, Texas. Ingredients:
2 garlic cloves |
1 3/4 cups fresh corn kernels (from about 2 large ears) |
1 1/2 cups chicken stock, preferably homemade |
1/2 cup chopped onion |
1/4 cup chopped carrot |
1/4 cup chopped celery |
1 small serrano chili, seeded and chopped (or jalapeno chili) |
1 cup whipping cream |
salt |
3 medium red bell peppers, roasted, peeled and seeded |
1 1/2 cups chicken stock, preferably homemade |
1/2 cup chopped onion |
1/4 cup chopped carrot |
1/4 cup chopped celery |
1/4 teaspoon cayenne pepper |
1 cup whipping cream |
salt |
2 cups water |
8 fresh spinach leaves |
1 cup loosely packed fresh cilantro leaves |
3 tablespoons milk |
2 tablespoons creme fraiche |
Directions:
1. For Corn Soup:.
2. Preheat oven to 375 degrees.
3. Roast garlic until tender, about 5 minutes; transfer to medium saucepan.
4. Add next 6 ingredients and bring to boil; reduce heat and simmer 10 minutes to blend flavors.
5. Transfer to blender and puree thoroughly.
6. Strain through fine sieve into saucepan.
7. Add cream and simmer until thickened, about 5 minutes.
8. Season to taste with salt.
9. (Can be prepared 2 days ahead. Cool completely, cover and refrigerate.).
10. For Red bell pepper Soup:.
11. Combine all ingredients except cream and salt in medium saucepan and bring to a boil; reduce heat and simmer 10 minutes to blend flavors.
12. Transfer to blender and puree thoroughly.
13. Strain through fine sieve into saucepan.
14. Add cream and simmer until thickened,about 5 minutes; season to taste with salt.
15. (Can be prepared 2 days ahead. Cool,cover and refrigerate.).
16. For Cilantro Creme Fraiche:.
17. Bring water to boil in saucepan; add spinach and boil 1 minute.
18. Drain; plunge spinach into ice water and let stand 1 minute; drain and squeeze dry.
19. Transfer spinach to blender, add cilantro and milk and puree thoroughly.
20. Strain mixture through fine sieve into bowl; whisk in creme fraiche.
21. Cover and refrigerate until ready to serve.
22. (Can be prepared 1 day ahead.).
23. To serve;.
24. Gently reheat both soups. Simultaneously ladle some each into each bowl.
25. Drizzle with creme fraiche and serve immediately.
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