Swirl Of Roasted Red And Yellow Pepper Soup With Shrimp Dumplings

By á-170456

Ingredients

• YELLOW PEPPER SOUP:
• 2 tablespoons olive oil
• 1 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• Salt to taste
• Freshly-ground black pepper to taste
• 1 teaspoon chopped garlic
• 6 medium-large yellow bell peppers seeded, chopped
• 6 cups chicken stock
• 1 cup heavy cream
• RED PEPPER SOUP:
• 2 tablespoons olive oil
• 1 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• Salt to taste
• Freshly-ground black pepper to taste
• 1 teaspoon chopped garlic
• 6 medium-large red bell peppers roasted, cleaned, and chopped
• 4 cups chicken stock
• GARNISH:
• 1 recipe Shrimp Filled Dumplings (see recipe)
• 24 wonton wrappers
• 1 recipe Crunchy Asian Slaw (see recipe)
• 1/4 cup fresh cilantro sprigs

Details

Servings 8

Preparation

Step 1

Either roast the peppers on the stove or rub with olive oil, season with salt and pepper and place on a baking sheet and roast in the oven at 400 degrees for 35 to 40 minutes.

For the Yellow Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Sauté for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to sauté for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, and stir in the cream. Taste and reseason if necessary.

For the Red Pepper Soup: In a saucepan over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 2 minutes. Stir in the garlic and peppers. Season with salt and pepper. Continue to sauté for 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using a hand-held blender, puree the soup until smooth. Remove from the heat and strain through a sieve into a clean saucepan. Place back over the heat, taste and reseason if necessary.

To serve, ladle the Yellow Pepper Soup into each serving bowl. Swirl the Roasted Red Pepper Soup into the Yellow Pepper Soup. Garnish each soup with 3 of the dumplings, some of the Crunchy Asian Slaw and sprig of cilantro.

This recipe yields 8 servings.