Recipe - Roasted Yams

FOR THE PEPPER SOUP
3 tablespoon Finely chopped shallot
One half teaspoon Dried thyme; crumbled
1 tablespoon Unsalted butter
6 Yellow bell peppers; roasted
(procedure
; follows) and
; chopped coarse
; (about 6 cups)
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 Unpeeled large garlic cloves
3 tablespoon Finely chopped 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 or
jalapenos; seeded and
chopped
; fine (wear rubber
; gloves)
1 lg Garlic clove; minced and
mashed
; to a paste with 1/2
; teaspoon salt
One half cup Creme fraiche or sour cream

To roast peppers:

Using a longhandled fork char the peppers over an open flame, turning
them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the
peppers on the rack of a broiler pan under a preheated broiler about 2
inches from the heat, turning them every 5 minutes, for 15 to 25 minutes,
or until the skins are blistered and charred.) Transfer the peppers to a
bowl and let them steam, covered, until they are cool enough to handle.
Keeping the peppers whole, peel them starting at the blossom end, cut off
the tops, and discard the seeds and ribs. (Wear rubber gloves when handling
chilies.)

Make the pepper soup:

In a heavy saucepan cook the shallot, the thyme, and salt and pepper to
taste in the butter over moderately low 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 pan, cleaned, 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, skin side down, in one layer in 2 foillined
jellyroll pans, add the garlic to 1 of the pans, and bake the tomatoes and
the garlic in a preheated 350F. 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, salt and pepper to taste in the butter over moderately low
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
pan, cleaned, 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 overblend
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.

continued in part 2