| To Roast Peppers: Using a long-handled fork, char the peppers over an open flame, turning them, for 2-3 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 15-25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let 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, 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 1/2 C of the broth. Simmer the mixture, covered, for 12-15 minutes, or until the peppers are very soft. In a blender, pure the soup in batches until it is very smooth, forcing it as it is pured through a fine sieve set over the cleaned pan, and whisk in the cream. Add the lemon juice and enough of the remaining broth to achieve the desired consistency. Salt and pepper to taste. The soup may be made one day in advance, kept covered and chilled, and reheated. Make the Tomato Soup: Preheat the oven to 350. Spread the tomatoes, skin side down, in one layer on two foil-lined jelly roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45-60 minutes, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks. In a heavy saucepan, cook the shallot, oregano, and 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 1/2 C of the broth. Simmer the mixture, covered, for 15 minutes. In a blender, pure the soup in batches until it is very smooth, forcing it as it is pured through a fine sieve set over the cleaned pan, and whisk in the cream. Add the lemon juice and additional broth if necessary (both soups should have the same consistency). Salt and pepper to taste. The soup may be made one 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 crme frache 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 one day in advance, kept covered and chilled, and brought to room temperature before serving. To serve the soup: For each serving, ladle 1/2 C of each soup into two glass measuring cups. Pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. Drizzle some of the serrano cream over each serving. Makes about 3 C of each soup, serving 6. |
