Yellow And Red Pepper Yin Yang Soup Recipes

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SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

YELLOW-AND-RED-PEPPER YIN-YANG SOUP



YELLOW-AND-RED-PEPPER YIN-YANG SOUP image

Categories     Soup/Stew     Pepper

Yield 6 people

Number Of Ingredients 12

INGREDIENTS
3 yellow bell peppers, stemmed, seeded and coarsely chopped
1/2 teaspoon ground cumin
2 pinches sugar
4 cups chicken or vegetable stock
3 red bell peppers, stemmed, seeded and coarsely chopped
1/4 dried red chipotle chili, or other smoked, dried chili to taste
1 cup heavy cream
Kosher salt and freshly ground white pepper to taste
1 tablespoon red flying-fish roe or salmon roe for garnish, or brunoise (tiny dice) of red bell pepper
1 tablespoon sevruga caviar for garnish, or brunoise of yellow bell pepper
Chopped chives for garnish

Steps:

  • PREPARATION 1. In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool. 2. Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture. 3. Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil. 4. Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

YIN YANG SOUP



Yin Yang Soup image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 40

1 tablespoon peanut oil
1 tablespoon onion, thinly sliced
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon minced green onions (scallions)
1 Kaffir lime leaf, torn
1 lemongrass, trimmed, 3-inches from the base, crushed
2 cup whole peeled plum tomatoes
1 tablespoon tomato paste
Salt and freshly ground white pepper
1 teaspoon sugar
1 tablespoon butter
1 teaspoon chile oil
1 tablespoon peanut oil
1 tablespoon onion, thinly sliced
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon minced green onions (scallions)
1 small bunch Thai basil
1 (13 1/2-ounce) can coconut milk
2 cups shelled peas
Salt and freshly ground white pepper
1 teaspoon sugar
1 tablespoon butter
6 ounces cooked lobster meat, diced
1/2 cup ripe mango, diced
2 leaves Thai basil, chiffonaded
1/4 cup Asian vinaigrette, recipe follows
Salt and freshly ground white pepper
1 cup assorted herb leaves, mixed
1 cup assorted micro-greens
1/4 cup Asian Vinaigrette
Salt and pepper
Lotus root, thinly sliced, deep-fried
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons peanut oil
2 tablespoons soy sauce
1/2 lemon, juiced
Salt and freshly ground black pepper

Steps:

  • Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and chile oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve.
  • To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice.
  • To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve.
  • To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately.
  • In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use.

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 cups (2 quarts).

Number Of Ingredients 9

6 large sweet yellow peppers
1 large onion, chopped
1 cup chopped leeks (white portion only)
1/4 cup butter, cubed
3 small potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

YELLOW-AND-RED-PEPPER YIN-YANG SOUP



Yellow-and-Red-Pepper Yin-Yang Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 yellow bell peppers, stemmed, seeded and coarsely chopped
1/2 teaspoon ground cumin
2 pinches sugar
4 cups chicken or vegetable stock
3 red bell peppers, stemmed, seeded and coarsely chopped
1/4 dried red chipotle chili, or other smoked, dried chili to taste
1 cup heavy cream
Kosher salt and freshly ground white pepper to taste
1 tablespoon red flying-fish roe or salmon roe for garnish, or brunoise (tiny dice) of red bell pepper
1 tablespoon sevruga caviar for garnish, or brunoise of yellow bell pepper
Chopped chives for garnish

Steps:

  • In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool.
  • Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture.
  • Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
  • Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 6 grams

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