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How to make it

  • Keeping the colors separate, peel the roasted peppers, remove the seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot in half the olive oil in each pan; add the diced pepper, the red to one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups of chicken stock to each pan and cook over low heat for 10 minutes. Add 1 cup of cream to each pan and simmer the mixtures for about 5 minutes. Add salt and pepper to taste. Separately, pure the mixtures in a blender until smooth.
  • When both soups are made, pour them, using two ladles, simultaneously, into soup bowls, one color on each side. Serve hot.

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