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RECIPE FOR PEPPER-AND-TOMATO SOUP
Title: Pepper-And-Tomato Soup
Category: Vegetarian Soups-stews
Serves: 6

Ingredients:
2.00smAncho chiles; -=OR=-
1.00tsGround red chile (or more)
3.00tbOlive or sunflower seed oil
2.00mdRed onions; thinly sliced
2.00Bay leaves
0.12tsGround cloves
0.25tsGround coriander
5.00Parsley sprigs; chopped
4.00Garlic cloves
peeled & coarsely chopped
Salt
1.00lbRed peppers or pimientos
thinly sliced
0.50lbChopped savoy; -=OR=-
Smooth-Skinned Cabbage
6.00cWater or stock
1.00lbVery ripe tomatoes; peeled,
seeded and chopped
(juice reserved)
Creme fraiche
Chopped cilantro
for garnish

Instructions:
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.


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