Reddit mentions of Chez Panisse Menu Cookbook

It's quite good. Chez Panisse sort of pioneered the revival of local farm to table thing in the 70's in the US.

This particular recipe takes maybe an hour to make from start to finish. Over the years I sub the massive amount of butter for some virgin olive oil, and I first fire roast the red bell pepper until blackened on the outside. That's just my personal taste.

Best cookbook ever. It can get a bit involved with some of the items, but this soup in particular I like for its simplicity, oddity, and deliciousness.

The carrot part of the first soup is a different density than the red bell pepper soup, so you lay the carrot on as the majority and first layer of the soup. Then you carefully ladle in the bell pepper soup portion in to one area of the soup bowl sort of stacking it on top of itself in the same place.

You end up with this rich ruddy orange colored soup with an island of baked red in the middle. They're both delicious on their own, but the fun comes from taking varying amounts of either in to each spoonful and varying the ratios, each of which make their own fun tasty combination.