Yellow-and-Red-Pepper Yin-Yang Soup

Ingredients

• 3 yellow bell peppers, stemmed, seeded and coarsely chopped
• ½ teaspoon ground cumin
• 2 pinches sugar
• 4 cups chicken or vegetable stock
• 3 red bell peppers, stemmed, seeded and coarsely chopped
• ¼ dried red chipotle chili, or other smoked, dried chili to taste
• 1 cup heavy cream
• Kosher salt and freshly ground white pepper to taste
• 1 tablespoon red flying-fish roe or salmon roe for garnish, or brunoise (tiny dice) of red bell pepper
• 1 tablespoon sevruga caviar for garnish, or brunoise of yellow bell pepper
• Chopped chives for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    239 calories; 17 grams fat; 9 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 6 grams protein; 59 milligrams cholesterol; 263 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

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.

About 1 hour