Wendy Brodie | Art of Food TV | Successful Hostess

Sunday, September 2, 2012

Wendy Brodie's Exciting two-tone soup

Go to www.Facebook.com/ChefWendyBrodie to see photo.

As seen on Public Television
Two-Tone Soup
Serves 8

Ingredients:
Roasted Red Bell Pepper Soup (recipe follows)
Creamed Tomato Soup (recipe follows)
Crème Fraiche

Tomato Soup

Ingredients:
2 Tbls. Oil, cooking
1⁄2 cup Onion, yellow, chopped
1⁄4 cup Celery, chopped
1⁄4 cup Carrots, finely chopped
1 clove Garlic, finely chopped
1 1⁄2 cups Tomatoes, crushed
1 cup Tomato or V8 Juice
1⁄2 cup Cream
Salt and pepper to taste

Procedure:
In a sauté pan, heat 2 cooking oil, sauté chopped onions, chopped celery, chopped carrots and chopped garlic. When they are softened, add crushed tomatoes, tomato juice and cream. Simmer for 15 minutes. Add to blender and blend until smooth. Add salt and pepper to taste. Set aside.

Roasted Red Bell Pepper Soup

Ingredients:
3 Bell Peppers, Red
2 Tbls. Oil
1 Onion, yellow, large, chopped
2 Shallots, large, chopped
1 clove Garlic, chopped
3⁄4 cup Dry Sherry
1 cup Chicken Stock
Salt and pepper to taste

Procedure:
Roast bell peppers until the skin turns black. Place peppers in a plastic bag and secure end, allowing the peppers to self-steam in bag for about 10 minutes to loosen skin. Remove from bag and pull off skin and take seeds out. Chop into large pieces and set aside.

Heat oil in large saucepan over medium heat and sauté chopped onion, chopped shallots, and chopped garlic. Add dry sherry and cook for 15 minutes or until liquid evaporates. Add chicken stock. Cook for about another 10 minutes. Add reserved bell peppers and simmer a few more minutes.

Place soup in blender and blend until smooth. Add salt and pepper to taste.

Set aside until the next soup is ready.

Procedure:
Using a piece of cardboard or plastic, pour the soups in the same bowl separately. If the soups are thick enough, pour them simultaneously in either side of the bowl. Garnish with crème Fraiche.


P.O. Box 221940
Carmel, CA 93922
Phone: 831-626-9000
Fax: 831-626-9001

As seen on Public Television