Two-Tone Soup, Apple Cake

DEAR SOS: Recently we had lunch at the Newport Beach Marriott, where we were served an eggplant and red pepper soup that was fabulous. I’d love the recipe for this delicious soup. Can you get it?

--R.L.A.

DEAR R.L.A.: The soup is actually two soups in one. Eggplant and red pepper soups are prepared separately, then ladled simultaneously into bowls (there is more eggplant soup than red pepper soup) for a two-tone effect. Topped with chives, it makes a beautiful presentation.

MARRIOTT’S EGGPLANT AND RED PEPPER SOUP 1 large eggplant 3 tablespoons olive oil 1 teaspoon chopped garlic 2 tablespoons chopped shallots 1/4 cup sliced onion 1/4 cup sliced sweet red pepper 1/4 cup seeded and diced ripe tomatoes 1/4 teaspoon chopped fresh oregano 1/4 teaspoon chopped fresh thyme 1 teaspoon chopped fresh basil Dash crushed hot red pepper 4 cups chicken or vegetable stock 1/4 cup white wine Salt, pepper Sweet Red Pepper Soup Chopped chives

Slice unpeeled eggplant into 1/2-inch-thick rounds. Layer eggplant slices on oiled jellyroll pan. Lightly brush with 1 tablespoon olive oil. Set aside.

Heat remaining 2 tablespoons olive oil in medium saucepan. Add and saute garlic, shallots, onion and sweet red pepper until tender but not brown. Add tomatoes, oregano, thyme, basil and crushed pepper, spreading evenly over eggplant. Roast at 425 degrees 15 to 20 minutes until lightly browned.

In food processor or blender, puree eggplant mixture with half of chicken stock, adding gradually. Return to saucepan with wine and remaining chicken stock. Season to taste with salt and pepper. Cover and simmer 20 minutes, stirring occasionally.

Ladle eggplant soup into soup tureen or individual soup bowls. Top with red pepper soup to form 2-tone effect. For marbleized effect, stir soups in several quick strokes. Garnish with chives. Makes 6 servings.

Sweet Red Pepper Soup 1 tablespoon olive oil 2 cups seeded and chopped sweet red peppers 1 cup chopped onion 1 teaspoon chopped garlic 1/2 cup seeded and diced tomatoes 1/4 teaspoon paprika 2 cups chicken or vegetable broth 1 tablespoon brandy or to taste 1/4 cup heavy whipping cream 2 dashes hot pepper sauce Salt, pepper

Heat olive oil in medium saucepan. Add sweet peppers, onion and garlic and saute until tender. Add tomatoes, paprika and broth and bring to simmer. Add brandy to taste and simmer, covered, 15 minutes.

Puree pepper mixture in food processor or blender. Return to saucepan and reheat. Add whipping cream and hot pepper sauce. Season to taste with salt and pepper. Simmer until slightly thickened. Makes about 2 3/4 cups.

DEAR SOS: In moving I lost my recipe for apple cake, and I don’t remember the exact ingredient amounts.

--J.H.

DEAR J.H.: Here is the recipe from the old Scandia restaurant. It’s a spectacular cake when decorated with whipped cream and cherries or candied fruits.

SCANDIA APPLE CAKE 5 pounds apples 2 cups sugar or to taste Lemon juice Water 1/4 cup butter, melted 1 1/2 cups toasted cake crumbs 1/2 cup currant jelly 3/4 cup unsalted mixed nuts, ground 12 macaroons, coarsely broken 3/4 to 1 cup sliced blanched almonds 1 cup whipping cream

Core, peel and slice apples. Place in large saucepan and add sugar and lemon juice to taste. Add small amount water and simmer, covered, until apples are tender-crisp. Drain in large strainer and press gently to extract water.

Pour melted butter into 2-inch deep, 10-inch round or square cake pan, spreading evenly to coat pan. Sprinkle 1/2 cup cake crumbs over bottom of pan. Spread 1/2 of apples over crumbs. Top with jelly, then nuts. Add another 1/2 cup crumbs, then top with macaroons. Spread with remaining apples then cover with remaining 1/2 cup cake crumbs.

Bake at 450 degrees 30 minutes. Cool in refrigerator. Whip cream until stiff and serve on side. Makes 12 servings.