Roasted Red Pepper Soup with Green Chilies and Smoked Chicken
	Makes 6 to 8 servings.			Hottest: rated 10 [out of 10]
	1 large onion, coarsely chopped
	3 cloves garlic, minced
	3 tablespoons ground cayenne pepper or small red chilies
	  [we used 1 T cayenne powder , 1.5 T arbol powder, and two minced chipotles]
	1.5 tablespoons ground coriander
	1 teaspoon each ground mace, cloves, and cumin
	  [didn't have mace; so omitted it]
	3 tablespoons olive oil
	3 tablespoons unsalted butter
	2 quarts light chicken stock
	4 large roasted red bell peppers, peeled, seeded, and coarsely chopped
	3 roasted California or other long green chilies, seeded, stemmed,
	  and sliced into thin strips
	  [used 3 pasillas; just roasted and threw them in with bell peppers
	   instead of following the directions below]
	1 cup cubed or shredded smoked chicken or turkey meat
	Salt and pepper, to taste
	1/2 cup creme fraiche, for garnish
	In a large soup pot, cook the onion, garlic, and spices in the olive
	oil and butter [used veggie stock] over moderate heat [high heat] for
	10 minutes, stirring frequently. Add the chicken stock and red peppers*
	and bring to a boil over high heat. Boil for 5 minutes, stirring
	frequently. Reduce the heat to moderate and cook for 15 minutes.
	* [NOTE: As noted above, I roasted the bell peppers and pasillas
	   together, and preserved all of the juice. When the recipe said to
	   add the bell peppers, I added both types of peppers plus the
	   considerable amount of juice from roasting the peppers.]
	Cool the soup mixture to room temperature. Puree in a blender until
	smooth**. Strain it through a fine wire mesh, and return it to the
	Bring the soup to a boil over high heat. Cook for 15 minutes over high
	heat, stirring frequently. Add all but a few strips of the roasted
	green chilies (chop the remaining chilies for garnish) [I'd already
	added mine long ago] and the chicken. Reduce heat to moderate and cook
	for 15 minutes. Season the soup with salt and pepper, and serve with a
	drizzle of creme fraiche and the chopped bits of the remaining green

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