Recipe - Roasted Winter Vegetables With Horseradish And Soured Cream S

=== FOR THE PEPPER SOUP ===
3 tablespoon Finelychopped shallot
One half teaspoon Dried thyme; crumbled
1 tablespoon Unsalted butter
6 Yellow bell peppers;
roasted, peeled,
And chopped
1 One half cup Lowsalt chicken broth; plus
additional
To thin the soup
One fourth cup Heavy cream
Fresh lemon juice; to taste
=== FOR THE TOMATO SOUP ===
3 pound Plum tomatoes; quartered
; lengthwise
3 lg Garlic cloves; unpeeled
3 tablespoon Finelychopped shallot
One half teaspoon Dried oregano; crumbled
1 tablespoon Unsalted butter
1 One half cup Lowsalt chicken broth; plus
additional
To thin the soup
One fourth cup Heavy cream
Fresh lemon juice; to taste
=== FOR THE SERRANO CREAM
===
3 Fresh serrano chilies;
seeded, chopped
; fine
1 lg Garlic clove; mashed to
paste
; with
One half teaspoon Salt
One half cup Creme fraiche or sour cream

Make the pepper soup: In a heavy saucepan cook the shallot, the thyme, and
salt and pepper to taste in the butter over mediumlow heat, stirring,
until the shallot is soft, add the bell peppers and 1 One half cups of the
broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the
peppers are very soft. In a blender puree the soup in batches until it is
very smooth, forcing it as it is pureed through a fine sieve set over the
cleaned pan, and whisk in the cream, enough of the additional broth to
reach the desired consistency, the lemon juice, and salt and pepper to
taste. The soup may be made 1 day in advance, kept covered and chilled, and
reheated. Make the tomato soup: Spread the tomatoes, skinside down, in one
layer in 2 foillined jelly roll pans, add the garlic to 1 of the pans, and
bake the tomatoes and the garlic in a preheated 350 degree oven for 45
minutes to 1 hour, or until the tomatoes are very soft and their skin is
dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a
heavy saucepan cook the shallot, the oregano, and salt and pepper to taste
in the butter over mediumlow heat, stirring, until the shallot is soft,
add the tomatoes, the garlic (skins discarded), and 1 One half cups of the
broth, and simmer the mixture, covered, for 15 minutes. In a blender puree
the soup in batches until it is very smooth, forcing it as it is pureed
through a fine sieve set over the cleaned pan, and whisk in the cream, the
additional broth if necessary (both soups should have the same
consistency), the lemon juice, and salt and pepper to taste. The soup may
be made 1 day in advance, kept covered and chilled, and reheated. Make the
serrano cream: In a blender blend together the chilies, the garlic paste,
and the creme fraiche until the mixture is combined well. (Be careful not
to over blend the mixture or the cream may curdle.) Force the mixture
through a fine sieve set over a small bowl. The serrano cream may be made 1
day in advance, kept covered and chilled, and brought to room temperature
before serving. To serve the soup: For each serving ladle One half cup of each
soup into 2 glass measuring cups, pour the soups simultaneously into a
shallow soup bowl from opposite sides of the bowl, and drizzle some of the
serrano cream over each serving. This recipe yields 6