YELLOW-AND-RED-PEPPER YIN-YANG SOUP
Steps:
- PREPARATION 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. 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. 3. Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil. 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 1/2 cup yellow soup into a cup with a spout. Pour 1/2 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 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.
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George Shinana
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this soup. The coconut milk is very subtle and doesn't overpower the other flavors.
Jodan is Online
[email protected]This soup is the perfect combination of sweet and spicy. I love the way the red peppers add a little bit of heat.
riazsiddique Malik Khokhar
[email protected]I love the vibrant colors of this soup! It's so inviting and makes me want to eat it.
Mpho Mokhethi
[email protected]This soup is so good! I've made it several times and it's always a hit with my family and friends.
Gideon Mpundu Kiyanamwela
[email protected]Can I use frozen bell peppers in this soup?
Maain
[email protected]I'm allergic to coconut milk. Can I substitute another type of milk?
Cody Chase
[email protected]This soup is delicious and healthy! It's a great way to get your daily dose of vegetables.
Reece Musselwhite
[email protected]I made this soup in my slow cooker and it turned out great! It was so easy to just throw all the ingredients in and let it cook all day.
Collin Maimela
[email protected]This soup is a bit too thick for my taste. I would recommend adding more broth or water to thin it out.
Taylor Barham
[email protected]This soup is easy to make and very versatile. I've made it with different types of vegetables, and it's always delicious. It's a great way to use up leftover vegetables.
Ismail Ismail ali
[email protected]I'm not a fan of bell peppers, but I really enjoyed this soup. The coconut milk and ginger mellow out the flavor of the peppers, and the soup is very creamy and satisfying.
Omolayo Alabi
[email protected]This soup is so good! I love the creamy texture and the pop of flavor from the red peppers. It's the perfect soup for a cold winter day.
Miley Diz
[email protected]I found this soup to be a bit bland. I think it could use more salt and pepper, or maybe some other spices.
Bafanabulfie Mpunzi910
[email protected]This soup is a bit too spicy for my taste. I would recommend using less red pepper flakes or omitting them altogether.
Kunana KHAMANYANE
[email protected]I made this soup for a party and it was a hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again.
Elaine Mendoza
[email protected]This soup is delicious! It's the perfect combination of sweet, sour, and spicy. I love the addition of the red pepper flakes, which give it a nice kick.
Goddy Obi
[email protected]I was a bit hesitant to try this soup because I'm not a big fan of coconut milk. But I'm so glad I did! The coconut milk is very subtle and actually adds a nice creaminess to the soup. I will definitely be making this again.
Dilshaad khoso
[email protected]This soup is so easy to make, yet it's so flavorful and satisfying. I love that I can use up leftover vegetables in it, too. It's a great way to clean out the fridge!
SHAFO Typist1
[email protected]I'm not usually a fan of bell peppers, but this soup changed my mind! The sweetness of the red peppers and the tanginess of the yellow peppers balance each other out perfectly. Plus, the coconut milk and ginger add a lovely depth of flavor.
Neliswa Mnomiya
[email protected]This soup is a feast for the eyes and the taste buds! The vibrant colors of the yellow and red peppers make it a delight to look at, and the combination of sweet and tangy flavors is simply irresistible. I especially love the addition of coconut milk