Recipe: CRAZY PEPPER SOUP DUET

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Crazy Pepper Soup Duet

This is composed of two separate soups, each of which can be served by itself. The duet of the two soups can be served either hot or cold, depending on the season and the menu. Together, they make a spectacular presentation--and set off the most unusual palate explosions.

RED SOUP

2 red peppers, roasted for 10 minutes at 500 degrees, then peeled, seeded, cored, and chopped
6 canned tomatoes, with juice
1 clove garlic, minced
pinch paprika
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon lemon juice

Combine red peppers with tomatoes and juice in a medium saucepan. Add garlic, paprika, cumin, salt, and pepper and bring to a boil. Reduce heat and simmer for 30 minutes. Puree until very smooth, return to pan, stir in lemon juice, and keep warm until ready to serve. (Alternately, chill until very cold in the refrigerator until ready to serve.)

YELLOW SOUP

3 yellow peppers, roasted, peeled, seeded, cored, and chopped, as above
1 small potato, cubed
2 cups vegetable or chicken stock
1/2 teaspoon saffron, heated in a metal spoon over the burner til it's brittle
1/3 teaspoon salt
1/4 teaspoon white pepper
1/2 cup whipping cream
milk, to thin

Combine peppers, potato, stock, crushed saffron, salt, and pepper in a medium saucepan. Bring to a boil, then reduce heat and simmer for 30 minutes--until the potatoes are tender. Puree until very smooth, mix in cream, then add milk until the soup is approximately the same consistency as the red soup. Return to the pan and keep warm until ready to serve. (Contrariwise, refrigerate until very cold.)

THE DUET