Good Cooking since 1995
Chilled Red and Yellow Pepper Soup
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Recipe by: Chef John V.
2 red peppers
For the Profiteroles:
Chop or dice all the vegetables into -inch pieces. In a large, heavy-bottomed saucepan heat the olive oil over medium heat; add all the vegetables and saute until tender (about 15 minutes). Add the chicken stock and cook for 15 minutes. Add the roux, stirring with a wire whisk to incorporate until smooth. Season with salt and white pepper, and cook another 15 minutes. Remove from heat and puree in a food processor. Strain and chill.
To make the saffron sour cream, mix together the sour cream and crushed saffron. Let steep, preferably overnight, to develop flavor. To make the profiteroles, in a heavy-bottomed saucepan boil the water, butter, and salt. Add the flour all at once and stir with a wooden spoon until the mixture forms a solid mass that doesn't cling to the sides of the pan (about a minute). Remove to a mixer and add the eggs one at a time, blending well. Put the mixture in a pastry bag (or use a small spoon) and drop pea-size portions of the dough onto a greased baking sheet. Brush profiteroles with beaten egg and bake at 425 F 12-15 minutes, or until golden.