| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Wisconsin |
Soups, Restaurant |
4 |
Servings |
INGREDIENTS
| 6 |
lg |
Red bell peppers; roasted, peeled, seeded, and cut into quarters |
| 1 |
|
Jalapeno chile; stem removed, seeded and minced, or more chiles |
| 1 |
|
Onion; diced |
| 1 |
|
Clove garlic; minced |
| 3 |
tb |
Olive oil |
| 5 |
c |
Chicken stock; freshly made |
| 1 |
tb |
Adobo sauce; from chipotle chiles in adobo sauce |
| 1/2 |
ts |
Cumin |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
|
|
Sour cream for garnish |
|
|
Minced green onion for garnish |
INSTRUCTIONS
Puree the red bell peppers in a food processor.
Saute the jalapeno, onion, and garlic in the olive oil until soft, about 5
minutes. Add the bell puree, chicken broth, adobo sauce, and spices, and
simmer 30 minutes. The soup can be thickened with cornstarch if necessary.
After the soup has been ladled into serving blowls, swirl in a dollop of
sour cream and sprinkle in the green onions.
Note: The heat level is mild to medium.
Source: Hot Spots by Dave DeWitt
Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 7/24/97
Recipe by: Pasqual's Southwestern Deli, Madison, Wisconsin Posted to
MC-Recipe Digest V1 #689 by Badams <adamsfmle@sprintmail.com> on Jul 24,
1997
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