Ingredients
1 tsp ground red chile (or more)
3 tbsp olive or sunflower seed oil
2 medium red onions, thinly sliced
2 bay leaves
1/8 tsp ground cloves
1/4 tsp ground coriander
5 parsley sprigs, chopped
4 garlic cloves - peeled & coarsely c, hopped
1 salt
1 lb red peppers or pimientos - thinly s, liced
1/2 lb chopped savoy -=or=- - smooth-skinn, ed cabbage
6 cup stock
1 lb very ripe tomatoes, peeled, - seeded and chop
1 chopped cilantro - for garnish
Directions
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"
Servings: 6 servings
Pepper-&-Tomato Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into distant history, in truth as far into history as early Egypt, and quite possibly further than that. However, generally, these early recipes were just basic hieroglyphic recipes for food preparation.
As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs used many herbs and spices, including a few you will know like basil, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the East, including spices such as parsley, basil and rosemary. These new foods and spices caused an eruption in recipe books, many of which are kept safe in private cookery archives. By the time we get to the 1900s, recipe publications are starting to become popular as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Pepper & Tomato Soup recipe.
