Roasted Yellow Pepper Soup And Roasted Tomato Soup With Serrano Cream

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Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

3 tablespoons finely chopped shallot

1/2 teaspoon dried thyme, crumbled

1 tablespoon unsalted butter

6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups)

1 1/2 cups low-salt chicken broth plus additional to thin the soup

1/4 cup heavy cream

fresh lemon juice to taste

3 pounds plum tomatoes, quartered lengthwise

3 unpeeled large garlic cloves

1/2 teaspoon dried oregano, crumbled

3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves)

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

1/2 cup crème fraîche or sour cream

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