Make a two-colour red and yellow bell pepper cream soup, with each pepper prepared separately for a striking presentation. Learn roasting, puréeing and balancing the flavours.
Pour the yellow soup first into a blender. Process until very smooth and strain into a clean pot. Verify seasoning. Repeat process with other soup. Preheat soup plates at 150°F.
When ready to serve, warm up soups if necessary and pour into separate jugs. Take a jug in each hand; simultaneously pour the soup slowly into the center of the same plate. Using a wooden stick, create some designs.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
