Pepper & Tomato Soup
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6 Servings
2 sm Ancho chiles; -=OR=-
1 ts Ground red chile (or more)
3 tb Olive or sunflower seed oil
2 md Red onions; thinly sliced
2 Bay leaves
1/8 ts Ground cloves
1/4 ts Ground coriander
5 Parsley sprigs; chopped
4 Garlic cloves
- peeled & coarsely chopped
Salt
1 lb Red peppers or pimientos
- thinly sliced
1/2 lb Chopped savoy; -=OR=-
-Smooth-Skinned Cabbage
6 c Water or stock
1 lb Very ripe tomatoes; peeled,
-seeded and chopped
-(juice reserved)
Creme fraiche
Chopped cilantro
- for garnish
REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh
into few large pieces, cover with 1 cup water in small saucepan and
bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in
pan and add onions, bay leaves, cloves, coriander, parsley and
garlic. Cook over medium heat several minutes until onions have begun
to soften, then add salt, peppers and cabbage. Stir to combine and
coat vegetables with oil. Add 1/2 cup water or stock, cover pan and
cook over low heat 10 minutes. When vegetables have wilted, stir in
1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes,
their juice and remaining water or stock. Bring to boil, then reduce
heat, cover and simmer very slowly 30 minutes. When finished cooking,
remove bay leaves and puree soup until completely blended. Return it
to pan and season with salt, if needed. Add more chile if desired.
Serve soup with swirl of creme fraiche and sprinkling of chopped
cilantro.
Deborah Madison, "Prodigy Guest Chefs Cookbook"
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