Pepper and Tomato Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetarian |
| 2 | sm | Ancho chiles =OR= 1 teaspoon 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 |
| 5 | Parsley sprigs; chopped | |
| 4 | Garlic cloves; peeled & coarsely ch | |
| Salt | ||
| 1 | lb | Red peppers or pimientos; thinly sliced |
| 1/2 | lb | Chopped savoy; -=OR=- Cabbage |
| 6 | c | Water or stock |
| 1 | lb | Very ripe tomatoes; peeled; seeded and chopped (reserved) |
| Creme fraiche | ||
| Chopped cilantro; for garnish |
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