NickDanger
2,500+ Posts
A pair of creamy chilled pepper soups divided by a shellfish ceviche and garnished with an ancho chile cream sauce. Creamy roasted yellow bell pepper soup on one side and a creamy roasted hatch chile soup on the other.
Roasted Hatch Chile Soup:
5-6 mild hatch chiles, roasted, peeled, seeded and chopped
1/2 C diced onion
1/4 C diced carrots
1/4 C chopped celery
2-3 T roasted garlic
1.5 C chicken stock
1 jalapeno pepper, seeded and diced
1/2 C cream
1/2 C half-n-half
Roasted Yellow Bell Soup:
1/2 t saffron threads reconstituted in 2T warm water
4 yellow bell peppers, roasted, peeled, seeded and chopped
1/2 C diced onion
1/4 C diced carrots
2-3 T minceded garlic
1.5 C chicken stock
2 serrano peppers, seeded and diced
1/2 C cream
1/2 C half-n-half
Ceviche:
3/4 C bay scallops
3/4 C uncooked shrimp, diced
1/3 C + 1 T key lime juice
3/4 C fresh lump crabmeat
3 tomatillo, rinsed and diced
1 medium tomato, diced
3 T green onions, chopped
1-2 T olive oil
3-4 T diced Hatch Chile
3 cloves minced garlic
1 ripe avocado, cubed
1 T chopped basil
1 T chopped cilantro
Ancho Cream Sauce:
2 reconstituted dried ancho chiles
1/2 C cream
1/4 C sour cream
Soups:
For each soup, combine all ingredients except dairy and bring to a boil. Simmer 12-15 minutes. Puree well and pass thru a strainer and chill. Add the dairy and blend well. Chill in separate containers.
Ceviche:
Marinate scallops and shrimp in lime juice in the fridge for 2 hours. Drain and combine all other ingredients. Chill 2 hours occasionally turning over ceviche.
Ancho Cream Sauce:
Seed and rinse ancho chiles and bake at 350 degrees for 1-2 minutes. Cover with warm water for 30 minutes. Add reconstituted chiles to blender and add enough cream to make a flowable sauce. Strain into the sour cream and whisk thoroughly.
In a shallow bowl spoon out a portion of ceviche to roughly divide the bowl in half and add soups to opposite sides. Drizzle with ancho cream sauce. Garnish with a sprig of basil. If the ancho cream sauce is too heavy it will sink. Add cream to the sauce until it is the same consistency as the soups or drizzle it on the sides of the bowl.
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Roasted Hatch Chile Soup:
5-6 mild hatch chiles, roasted, peeled, seeded and chopped
1/2 C diced onion
1/4 C diced carrots
1/4 C chopped celery
2-3 T roasted garlic
1.5 C chicken stock
1 jalapeno pepper, seeded and diced
1/2 C cream
1/2 C half-n-half
Roasted Yellow Bell Soup:
1/2 t saffron threads reconstituted in 2T warm water
4 yellow bell peppers, roasted, peeled, seeded and chopped
1/2 C diced onion
1/4 C diced carrots
2-3 T minceded garlic
1.5 C chicken stock
2 serrano peppers, seeded and diced
1/2 C cream
1/2 C half-n-half
Ceviche:
3/4 C bay scallops
3/4 C uncooked shrimp, diced
1/3 C + 1 T key lime juice
3/4 C fresh lump crabmeat
3 tomatillo, rinsed and diced
1 medium tomato, diced
3 T green onions, chopped
1-2 T olive oil
3-4 T diced Hatch Chile
3 cloves minced garlic
1 ripe avocado, cubed
1 T chopped basil
1 T chopped cilantro
Ancho Cream Sauce:
2 reconstituted dried ancho chiles
1/2 C cream
1/4 C sour cream
Soups:
For each soup, combine all ingredients except dairy and bring to a boil. Simmer 12-15 minutes. Puree well and pass thru a strainer and chill. Add the dairy and blend well. Chill in separate containers.
Ceviche:
Marinate scallops and shrimp in lime juice in the fridge for 2 hours. Drain and combine all other ingredients. Chill 2 hours occasionally turning over ceviche.
Ancho Cream Sauce:
Seed and rinse ancho chiles and bake at 350 degrees for 1-2 minutes. Cover with warm water for 30 minutes. Add reconstituted chiles to blender and add enough cream to make a flowable sauce. Strain into the sour cream and whisk thoroughly.
In a shallow bowl spoon out a portion of ceviche to roughly divide the bowl in half and add soups to opposite sides. Drizzle with ancho cream sauce. Garnish with a sprig of basil. If the ancho cream sauce is too heavy it will sink. Add cream to the sauce until it is the same consistency as the soups or drizzle it on the sides of the bowl.
