| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Hungarian | 1 | Servings | |
INGREDIENTS
| 1/2 | Stick, 4 Tabs unsalted | |
| butter | ||
| 2 | c | Chopped leeks |
| 1 | c | Chopped yellow onions |
| 2 | T | Sweet Hungarian paprika |
| 1 | t | Ground cumin |
| 1 | t | Dried basil, crumbled |
| 3 | Bay leaves | |
| 3 | lb | Sweet red peppers, stemmed |
| seeded and coarsely | ||
| chopped | ||
| 5 | c | Lightly salted chicken broth |
| OR vegetable broth | ||
| 1 | t | Salt |
| 2 | T | Unsalted butter |
| 2 | T | Olive oil |
| 3 | Whole garlic cloves, peeled | |
| 2 | Fresh jalapenos, stemmed and | |
| quartered | ||
| 2 | c | Firm white peasant-style |
| sourdough bread cut into | ||
| 1/3 inch cubes | ||
| Salt |
INSTRUCTIONS
I just read this recipe in the El Paso Chile Company cookbook: In a 5-quart soup pot over medium heat, melt the butter. Add the leeks, onions, paprika, cumin, basil, and bay leaves; cover and cook, stirring occasionally, for 10 minutes. Add the sweet peppers; cover and cook, stirring occasionally for 10 minutes. Add the broth and salt and bring to a simmer. Partially cover the pay, until the peppers are very tender, about 35 minutes. Cool slightly, then force the soup through the medium blade of a soup mill (the soup can be prepared up to this point up to three days ahead and can be served hot or cold. Cool completely, cover, and refrigerate.) Rewarm the soup over low heat if you are serving it hot. Adjust seasoning. Ladle the soup into bowls. Sprinkle the croutons over the soup and serve immediately. Jalapeno Croutons: In a large skillet over medium heat, melt the butter in the olive oil. Add the garlic cloves and jalapenos and cook, stirring often without browning, for 7 minutes. With a slotted spoon, remove the garlic and chiles and discard. Add the bread cubes to the skillet, tossing to coat them evenly with the oil. Cook, stirring occasionally, until the cubes are lightly but evenly browned, about 7 minutes. Season with salt and use warm. Posted to FOODWINE Digest 10 Jan 97 From: Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU> Date: Fri, 10 Jan 1997 16:57:30 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 3239
Calories From Fat: 1471
Total Fat: 166.8g
Cholesterol: 305.1mg
Sodium: 7112.2mg
Potassium: 4656.7mg
Carbohydrates: 370.4g
Fiber: 57.3g
Sugar: 82.2g
Protein: 78.2g