Yellow Pepper Cream

Got this pretty lil gem in just under the wire.

Went to see the Cincinnati Ballet's Romeo & Juliet with some girlfriends tonight, which has to be the most palatable form to take in that annoying story. It's pretty amazing to watch those preternaturally fit people float around the stage. Every time I go to the ballet I'm utterly gobsmacked by what the human body can do. Really makes you want to ingest some heavy cream, know what I'm sayin'?

I stayed late at work and didn't have time to eat prior to the ballet, so it was soup o'clock when I got home around 10:30. At that point you aren't really in the mood to cook or eat anything too big, so this decadent, quick and simple little taste was just perfect. (This blog has become quite a cruel but rewarding master -- I still can't quite believe I made soup at 11pm on a Friday night rather than walk around the corner to pick up a slice of pizza or something. DILIGENCE. DEDICATION. DEVOTION. (actually, let's just call it stubbornness.))

My longstanding favorite lunch in Cincinnati is at Via Vite: a bowl of yellow pepper soup plus a beet/asparagus/goat cheese salad. Perfect every time. I'm such a devotee, in fact, that I made a quite successful soup inspired by the salad a few years back. 

I've made a few attempts at trying to recreate that soup, but never quite get it. This one is the closest in taste-- you get the very essence of yellow bell pepper, basically unchanged. But this one is also much creamier than Via Vite's, so rich that all you can take is about 1/4 to 1/3 of a cup. I don't say that disparagingly; I'd certainly make this for the first tiny course of a menu. It's a beautiful color and it's exceedingly pleasant if you're a fan (as I am) of yellow pepper.

Bonus: You can use orange or red bell peppers if you'd like a different color, or you can call it "capsicum cream" if you want to sound extra fancy. 

This is the first recipe I've tried from the book Ruhlman's Twenty. I love Michael Ruhlman's writing style, having previously read his fascinating books on the Culinary Institute of America and the lives and practices of modern chefs. This book, while definitely a cookbook rather than nonfiction, is nearly as delightful a read. He takes you through 20 essential techniques (including SOUP. it's essential!), engagingly describing the importance, history and uniqueness of each. If you like reading about and thinking about food, it's a fun one to check out.

Yellow Pepper Cream Soup

Adapted from Ruhlman's Twenty

Serves 2

GET THIS STUFF

1 yellow bell pepper

1/2 c heavy cream

kosher salt

lemon juice

to serve: a little grated pecorino romano and some stale cubes of bread fried in a dash of olive oil and salt

DO THIS WITH IT

Seed bell pepper and chop into 2-inch segments.

Put bell pepper in a small sauce pan with cream on high heat. 

Bring to a simmer and turn heat down to low.

Cook until peppers are tender (shouldn't take too long).

Puree with an immersion blender until very smooth.
Add a squeeze of lemon juice and salt to taste.

Pass through a fine mesh strainer into a clean bowl. 

Serve in tiny bowls and top with a crouton and a pinch of romano.