Recipe: Pepper Tomato Soup

Title: Pepper-&-Tomato Soup
Categories: Soups, Vegetarian
Yield: 6 servings

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
1 lb Red peppers or pimientos
-- thinly sliced
1/2 lb Chopped savoy -=OR=-
-- 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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