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Cooking for Couples

Ying Yang of Red and Yellow Pepper Soup
The following recipe was contributed by Betty Zlatchin Catering, San Francisco, CA. © 2003

This is a light and elegant summer soup, perfect for an appetizer. Your guests will rave about the wonderful taste and the presentation.

Ingredients:

6 red bell peppers
6 yellow bell peppers
1 small red and 1 small yellow tomato

Use half for each soup color:
1/2 cup olive oil
1 large onion, or 2 small
4 gloves garlic
2 Jalapeno pepper
1 bunch chives
2 sprigs fresh thyme
2 tablespoons fresh basil
1 lime (zest)
6 cups vegetable or chicken stock, low sodium
1/4 cup crème fraîche
2 teaspoons fennel seed
1 bay leaf

salt, pepper, sugar, to taste
1 splash Sambuca liqueur (or Pernod)


Click picture to enlarge!

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!

More Cooking for Couples

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