Mix the ingredients together in a bowl and place in fridge for later.
YELLOW PEPPER SOUP:
In a small sauce pan put the butter, shallots and thyme. Turn heat to medium and stir until shallots are tender.
Add the peppers and broth. Cover and cook for 10 minutes or peppers are very tender.
Place the mixture in the blender and puree. (Its best to allow to to cool for a couple minutes before pureeing. Also cover the blender with the a kitchen towel to prevent volcanic-like disaster)
Pour soup back into sauce pan and place over a low flame. Add the cream and lemon juice. Taste and season with salt and pepper if needed.
TOMATO SOUP:
At the same time in a second small sauce pan put the butter, shallots garlic, and oregano. Turn heat to medium and stir until shallots are tender.
Add the canned tomatoes and broth. Cover and cook for 10 minutes, stirring often.
Place the mixture in the blender and puree. (Its best to allow to to cool for a couple minutes before pureeing. Also cover the blender with the a kitchen towel to prevent volcanic-like disaster)
Pour soup back into sauce pan and place over a low flame. Add the cream and lemon juice. Taste and season with salt and pepper if needed.
PLATING:
Place bowl soups into separate measuring cups.
Find a broad flat bottom bowl for best results.
Place a ring mold, about the size of a 50 cent piece in the center of the bowl. Leave the ring mold in place.
Fill the ring mold with the parsley sour cream to about 3/4- 1 inch high.
Simultaneously pour both soups, from opposite side of the bowl, until they meet in the middle. Keep pouring until the soups are the same height as the sour cream. Remove the ring mold.
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