Pepper-And-Tomato Soup Recipe


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

We are able to track the history of `recipes` way back into antiquity, in truth as far into history as the early Egyptians, and possibly even further than that. However, mostly, these early records were just very simple hieroglyphic or cunieform instructions for meal preparation.

As we move on, there were two interesting recipe books dating from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are not about the indian food that is served today, but instead recipes for the types of meals on the menus of the rich.

By the advent of the 20th century, cookery books were starting to become popular due to better eduction, people having more free time and having more disposable income.

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We hope you enjoy this Pepper And Tomato Soup recipe.

 


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