Ingredients
2 small ancho chiles, -=or=-
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 ch, opped
1 salt
1 lb red peppers or pimientos thinly sl, iced
1/2 lb chopped savoy, -=or=- smooth-skinned cab
6 cup water or stock
1 lb very ripe tomatoes, peeled, seeded and choppe
1 creme fraiche
1 chopped cilantro for garnish
Directions
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.
Servings: 6 servings
Pepper-And-Tomato Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into history, in truth as far as the Egyptians, and maybe even further. In practice though, these, ancient recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a series of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Moving on, we find two interesting cookery books from the 1300s ; a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the spicy food that we all know today, but rather recipes for the types of food prepared for the upper classes of the period. During the following few centuries, the powerful and wealthy tried to lay on the best banquets, and because of this chefs and their recipe collections could command a high salary. However, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, trying out, and recording popular recipes of the day. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Pepper And Tomato Soup recipe.
