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Soup Duet of Red and Yellow Pepper Cream
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Soup Duet of Red and Yellow Pepper Cream

This is a fun and tasty soup concept that you don't often see. I couldn't find it in a culinary text book, and two different online culinary courses. I saw it on a TV competition, and couldn't resist figuring it out. It's actually two soups in one. Makes about 3 cups of each soup.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: French
Servings: 3 people
Author: Kevin Godbee

Equipment

  • Blender
  • Chef's Squeeze Bottle Optional for drizzling Crème Fraîche

Ingredients

Yellow Bell Pepper Soup

  • 1 tbsp Butter
  • 1 Small Onion (or half of a large one) chopped
  • 2 Yellow Bell Peppers chopped
  • 1 cup Cream
  • 1½ cups Chicken Broth
  • 2 tsp Turmeric
  • 2 tsp Coriander
  • 2 tsp Cumin
  • 2 tsp White Pepper
  • Salt & MSG Sprinkle a little when peppers and onions go in, and again when spices go in.
  • ¾ tsp Xanthan Gum For thickening
  • Crème Fraîche For drizzling
  • Chives Chopped for garnish and flavor

Red Bell Pepper Soup

  • 1 tbsp Butter
  • 1 Small Onion (or half of a large one) chopped
  • 2 Red Bell Peppers chopped
  • 1 cup Cream
  • 1½ cups Chicken Broth
  • 1 tbsp Hot Paprika
  • 2 tsp Coriander
  • 2 tsp Cumin
  • 2 tsp White Pepper
  • 2 tsp Crushed Aleppo Chiles
  • Salt & MSG Sprinkle a little when peppers and onions go in, and again when spices go in.
  • ¾ tsp Xanthan Gum For thickening
  • Crème Fraîche For drizzling
  • Chives Chopped for garnish and flavor

Instructions

  • You can cook the two soups separately in two saucepans simultaneously, or make them one at a time, and re-heat the first one.
  • For each soup, melt butter into saucepan, over low heat. Add chopped onion and peppers. Sprinkle salt and MSG. Cook on medium-low, occasionally stirring for 6 to 7 minutes.
  • Add cream and chicken stock.
  • Yellow Pepper Soup - add seasonings of turmeric, coriander, cumin, salt, white pepper, MSG,
  • Red Pepper Soup - add seasonings of paprika, coriander, cumin, salt, white pepper, crushed Aleppo chiles, MSG.
  • Stir, bring to boil, stir again, reduce heat to low and simmer for 20 minutes.
  • Remove both soups from heat and pour one of the soups into the blender.
  • Let soup cool for five minutes, then blend until smooth.
  • With blender running, add Xanthan gum, LITTLE BY LITTLE. If you dump it all at once, it will clump.
  • Pour soup back into pot, or other container. Clean blender and repeat with the other soup.
  • Pour each soup into a separate pouring vessel that has a spout. I used two different 1 cup measuring cups.
  • With one in each hand, pour them simultaneously from separate sides of the bowl and they will meet in the middle.
  • Drizzle Crème Fraîche and sprinkle chopped chives.