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Sweet and Hot Consomme'

Monday, 26 May 2008


The flavor of peppers dominates this powerful, spiced up broth. This recipe can also be used as a vegetarian stock for making other soups and stews. It is an elegant example of a first course soup that can precede any entree.


At a glance
Chile peppers
Cooking Method
Heat Level
New Mexico Green
Side Dish
10 to 12
•    4 red bell peppers, seeds removed, quartered
•    4 green bell peppers, seeds removed, quartered
•    6 large ripe tomatoes, quartered
•    2 large onions, quartered
•    2 large hot New Mexican green chiles, split, seeds and stemsremoved
•    3 whole bay leaves
•    3 large jalapeño chiles, split, seeds and stems removed
•    ½ cup chopped parsley
•    2 whole cloves
•    3 large cloves garlic
•    1 ½ tablespoons salt
•    6 quarts boiling water


In a large stockpot, combine all ingredients except the water. Pour the boiling water over the ingredients and boil for 10 minutes. Reduce the heat and simmer, covered, for 1 ½ hours.

Remove from the heat and cool. Strain through a fine sieve. Serve hot or cold.


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