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
saucepan.
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
chilies.
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