Corn And Red Bell Pepper Soups With Cilantro Creme Fraiche

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 garlic cloves
• 1 3/4 cups fresh corn kernels (from about 2 large ears)
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1 small serrano chili, seeded and chopped (or jalapeno chili)
• 1 cup whipping cream
• salt
• 3 medium red bell peppers, roasted, peeled and seeded
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 teaspoon cayenne pepper
• 1 cup whipping cream
• salt
• 2 cups water
• 8 fresh spinach leaves
• 1 cup loosely packed fresh cilantro leaves
• 3 tablespoons milk
• 2 tablespoons creme fraiche

Recipe

• 1 for corn soup:.
• 2 preheat oven to 375 degrees.
• 3 roast garlic until tender, about 5 minutes; transfer to medium saucepan.
• 4 add next 6 ingredients and bring to boil; reduce heat and simmer 10 minutes to blend flavors.
• 5 transfer to blender and puree thoroughly.
• 6 strain through fine sieve into saucepan.
• 7 add cream and simmer until thickened, about 5 minutes.
• 8 season to taste with salt.
• 9 (can be prepared 2 days ahead. cool completely, cover and refrigerate.).
• 10 for red bell pepper soup:.
• 11 combine all ingredients except cream and salt in medium saucepan and bring to a boil; reduce heat and simmer 10 minutes to blend flavors.
• 12 transfer to blender and puree thoroughly.
• 13 strain through fine sieve into saucepan.
• 14 add cream and simmer until thickened,about 5 minutes; season to taste with salt.
• 15 (can be prepared 2 days ahead. cool,cover and refrigerate.).
• 16 for cilantro creme fraiche:.
• 17 bring water to boil in saucepan; add spinach and boil 1 minute.
• 18 drain; plunge spinach into ice water and let stand 1 minute; drain and squeeze dry.
• 19 transfer spinach to blender, add cilantro and milk and puree thoroughly.
• 20 strain mixture through fine sieve into bowl; whisk in creme fraiche.
• 21 cover and refrigerate until ready to serve.
• 22 (can be prepared 1 day ahead.).
• 23 to serve;.
• 24 gently reheat both soups. simultaneously ladle some each into each bowl.
• 25 drizzle with creme fraiche and serve immediately.