Pepper-And-Tomato Soup
2 sm Ancho chiles; -=OR=- 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
Ingredients
- 2small ancho chiles; -=or=-
- 1tsp ground red chile (or more)
- 3tbsp olive or sunflower seed oil
- 2medium red onions; thinly sliced
- 2bay leaves
- 1/8tsp ground cloves
- 1/4tsp ground coriander
- 5parsley sprigs; chopped
Directions
- 1
2 sm Ancho chiles
- 2
OR=- 1 ts Ground red chile (or more) 3 tb Olive or sunflower seed oil 2 md Red onions
- 3
thinly sliced 2 Bay leaves 1/8 ts Ground cloves 1/4 ts Ground coriander 5 Parsley sprigs
- 4
chopped 4 Garlic cloves - peeled & coarsely chopped Salt 1 lb Red peppers or pimientos - thinly sliced 1/2 lb Chopped savoy
- 5
OR=- -Smooth-Skinned Cabbage 6 c Water or stock 1 lb Very ripe tomatoes
- 6
peeled, -seeded and chopped -(juice reserved) Creme fraiche Chopped cilantro - for garnish REMOVE STEMS, SEEDS AND VEINS from ancho chiles,
- 7
Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil
- 8
Simmer 20 minutes, then puree in blender