Rainbow Soup
RAINBOW SOUP (GOLDEN PEPPER & TOMATO/SORREL TARRAGON SOUPS)
Serves 8
GOLDEN PEPPER & TOMATO SOUP
4 yellow bell peppers
3 pints yellow cherry or pear tomatoes 2 1/2 lbs
1/2 c fresh lemon juice
1 t ground ginger
1/2 ground anise
1/2 t fresh ground black pepper
1/2 t sugar
1/2 c heavy cream
Core & seed peppers and cut lengthwise into 1/4 “ strips. Cut tomatoes in half. Combine with remaining ingredients over low heat and simmer, covered, for 50 minutes. Puree and pour through a fine sieve into another bowl. Add cream and refrigerate, covered, at least 4 hours before serving.
SORREL TARRAGON SOUP
1 c unsalted butter
2 large onions, thinly sliced
5 large cloves, crushed
14 ounces fresh sorrel , rinsed and trimmed (12 cups)
4 c chicken stock
1 medium potato, peeled and cut into 6 pieces
1 cup loosely packed chopped flat leaf parsley
1 T fresh lemon juice
2 t tarragon
1 t ground mace
1 t freshly ground pepper
1 t salt
pinch of cayenne pepper
Melt butter over low heat, add onions & garlic, cover & cook for 15 minutes. Add sorrel and cook, covered, 5 minutes. Add remaining ingredients & bring to a boil. Reduce heat and simmer, covered, 50 minutes. Process until smooth. Cool and refrigerate, covered until chilled, about 4 hours. Pour simultaneously into bowls, using measuring cups and garnish with crème fraîche and tarragon. Serve with DeLoach Chardonnay.