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Yellow Pepper Soup by Chef Amanda Cohen

Yellow Pepper Broth:
1/2 cupolive oil
3 cupswater
4 cupsDiced Yellow Pepper
1 cupDiced Spanish Onions
2 Tablespoonsminced garlic
2 Tablespoonsminced ginger
Peelof 1 lemon
1bruised and chopped lemongrass
saltto taste
Smoked Red Pepper Mousse:
3red peppers
oilto coat peppers
1 cupcream that has been whipped
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Yellow Pepper Soup by Chef Amanda Cohen - Ingredients Continued

3 cupswood chips
saltto taste
Grilled Orange Pepper Jam:
4Orange peppers
1/4 cupsugar
1 tablespoonlemon juice
1 teaspoonlemon zest
1 teaspoonpectin
pinchof salt
To Plate:
1/4 cuppeeled and brunoised peppers (any colors)
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Yellow Pepper Soup by Chef Amanda Cohen - Instructions

Yellow Pepper Broth:
1) Over medium low heat sauté onions and garlic with the olive oil. Do not let any
color develop.
2) Once the onions have softened add peppers. Stir a few times and then add the water.

3) Tie the lemon peel and lemon grass up in cheesecloth and add to the soup.
4) Bring the soup to a low simmer and cook for 20 minutes.
6) Remove from stove and throw out the cheesecloth. Blend the soup and then pass
through a chinois.
7) Salt to taste.

Smoked Red Pepper Mousse:
1) Grill the pepper over high heat until skin begins to blister.

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Yellow Pepper Soup by Chef Amanda Cohen - Instructions Continued

2) Smoke peppers over hickory wood chips for 1 minute.
3) Grill the peppers again and then remove the skins.
4) Puree the red peppers and gently fold into the cream.
5) Salt to taste.

Grilled Orange Pepper Jam:
1) Over high heat grill the peppers until skin blisters. Remove the skins and puree in
a food processor.
2) Put the pepper in a small pot with the rest of the ingredients and cook over low
heat until mixture begins to thicken.
3) Remove from heat and let cool.

To Plate:
1) Divide soup between 4 bowls. Add a dollop of jam and the pepper cream. Top with the

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Yellow Pepper Soup by Chef Amanda Cohen - Instructions Continued

brunoised peppers.Recipe and image used with permission and courtesy of Wusthof.
All rights reserved. Recipe by Amanda Cohen, Chef and Owner of Dirt Candy, New York,
NY.

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