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For the yellow pepper soup:
1 tablespoons butter
1 small onion, finely chopped
2 large sweet yellow peppers, minced
1 cup 35 % cream
1 1/2-cup hot chicken broth
Salt and white pepper
For the red pepper soup:
1 tablespoons butter
1 small onion, finely chopped
2 large sweet red peppers, minced
1 cup 35 % cream
11/2-cup hot chicken stock
Salt and white pepper

Cook the two soups separately; using two casseroles and follow the step by steps instructions, for each soup. Melt butter into each casserole, over low heat. Add chopped onion and minced peppers. Sweat 6 to 7 minutes, over low heat. Add cream and chicken stock. Simmer over low heat for 20 minutes. Season with salt and white pepper.

Pour the soups in blender. Process until very smooth and strain in a clean pot. Verify seasoning. Preheat soup plates at 150ºF. At the service time, warm up the soup if necessary and pour the soups in separate jugs. Then take one soup in each hand. Pour slowly at the same speed each soup in the centre of the same plate. Pour simultaneous. Do some design using a wooden stick.

Note: The chicken stock might be substitute by vegetable stock.

Related recipe's:
Chicken Stock
Vegetable Stock
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