Free Recipe Pepper-And-Tomato Soup

Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Pepper-And-Tomato Soup Recipe

2 sm Ancho chiles; -=OR=-
1 lb Red peppers or pimientos
1 ts Ground red chile (or more)
– thinly sliced
3 tb Olive or sunflower seed oil
1/2 lb Chopped savoy; -=OR=-
2 md Red onions; thinly sliced
-Smooth-Skinned Cabbage
2 Bay leaves
6 c Water or stock
1/8 ts Ground cloves
1 lb Very ripe tomatoes; peeled,
1/4 ts Ground coriander
-seeded and chopped
5 Parsley sprigs; chopped
-(juice reserved)
4 Garlic cloves
Creme fraiche
– peeled & coarsely chopped
Chopped cilantro
– for garnish

Pepper-And-Tomato Soup Preparation

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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