* Exported from MasterCook *
Spanish Spicy Red Pepper Soup with Cabbage
LowCal (Less than 300 cals)
-
1 ancho chilies
2 peppers
3 Tablespoons virgin olive oil
1/2 teaspoon Herbes de Provence or 1/2 teaspoon mixed marjoram, thyme, and savory
2 bay leaves
2 cloves
4 garlic cloves -- roughly chopped
1 medium red onion -- sliced
1 leek -- white part only, sliced
1 pound pimientos -- or red bell peppers, seeded and sliced
1 teaspoon salt
1 pound ripe tomatoes -- peeled, seeded and chopped; juice reserved
6 cups water
8 ounces savoy cabbage -- or smooth green cabbage, chopped
To garnish: -- fresh herbs: parsley, marjoram, thyme
Remove the stems, seeds, and veins from the chilies. Tear the flesh into afew large pieces. Cover them with water, bring to a boil, and simmer for20 minutes; then puree them in a blender.
Slowly warm the olive oil in a soup pot with the Herbes de Provence ormixed herbs, bay leaves, and clove until they are aromatic.
Add the garlic and cook about 1/2 minutes, without letting it brown; then stir in the onion, leek, peppers, and salt.
Stir well to coat the vegetables with theoil, cover the pot, and leave on a flame-tamer over very low heat.
Check the pot after 5 minutes and give a stir. If the vegetables aresticking at all, add 1/2 cup water, and continue cooking another 5 to 10minutes.Add the tomatoes, 4 Tablespoons of the chili puree, and 6 cups water.
Bring to a boil; then lower the
heat to a slow simmer.
Add the cabbage,cover with a lid, and cook as slowly as possible for 40 minutes.
Let the soup cool briefly; then puree it for 1 minute or longer so that itis fully blended, or it will separate in the bowls.
Return the soup to thepot and season to taste with salt, and more chili if desired.
Serve the soup with a fresh garnish of chopped parsley, marjoram, or thyme leaves. Serves 4 to 6
AuthorNote: This slow-cooking red pepper soup is based on ElizabethDavid's recipe for the Catalonian soup, 'majorquina'. This spicier versionincludes ground or pureed ancho chili. Serve the soup alone or with aspoonful of creme fraiche or Saffron Mayonnaise.Cuisine: "Spanish/Iberian"Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving
(excluding unknown items): 167 Calories; 10g Fat (46.7%calories from fat); 4g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 481mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2Vegetable; 1 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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