Pepper-&-Tomato Soup

* Exported from MasterCook *

PEPPER-&-TOMATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t 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 -ÿÿ
-- Smooth-Skinned Cabbage
6 c Stock
1 lb Very ripe tomatoes -- peeled,
-- seeded and chopped
-- (juice reserved)
Chopped cilantro
-- for garnish

Remove stems, Seeds & veins from chiles. Tear flesh
into a 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 a
sprinkling of chopped cilantro.

Deborah Madison, "Prodigy Guest Chefs Cookbook"



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